Mike's Lemon Cheesecake

This is a modified version of "Joanne's Almost Fat-free Lemon Cheesecake" as seen on Paula Deen.

Ingredients:

Crust:

• Cooking spray
• 1 3/4 c. Crushed Nilla Wafers
  
• 1/4 c. unsalted butter, melted

Fillings:

• 3 (8-ounce) packages Philadelphia cream cheese
• 1 c. sour cream
• 2 c. sugar
• 3 large eggs
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice

Preheat oven to 325 degrees F.

Lightly spray a springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.

In large bowl beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. I like to line the sides of the springform pan with strips of parchment paper. A little butter or crisco is good for getting it to stay in place while you pour in the filler. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). I don't use a waterbath for this recipe, but if you don't want the top to crack, I'd recommend one. Let cool completely.

Run a thin blade around the edge of the springform pan and remove sides. Let stand at room temperature for 30 minutes. Cool cheesecake in refrigerator several hours or overnight before serving.