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Double Lemon Cheesecake
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12 ounces cream cheese, room temperature
3/4 cup sugar
2 eggs
1/4 cup fresh lemon juice
1 teaspoon grated lemon peel
1 teaspoon vanilla
1 purchased 9-inch graham cracker crust
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla
Preheat oven to 350°F. Blend first 6 ingredients in processor until smooth. Pour mixture into crust. Bake until cake filling is just set, about 35 minutes. Cool cheesecake slightly.
Combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl. Spread mixture evenly over cheesecake. Bake 10 minutes. Cool. Refrigerate cake overnight. (Can be prepared 2 days ahead.) Cut into wedges and serve.
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