Lemon Cheesecake

Ingredients

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. grated lemon zest
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. vanilla
• 2 eggs
• 1 HONEY MAID Graham Pie Crust (6 oz.)

Instructions

1. PREHEAT oven to 350°F. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
2. POUR into crust.
3. BAKE 40 minutes or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Store leftover cheesecake in refrigerator.