PHILLY Lemon Cheesecake

2 cups HONEY MAID Graham Crumbs

6 tablespoons butter, melted

4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened

1 cup sugar

1 cup sour cream

1 lemon, zested and juiced

4 eggs

Heat oven to 325 degrees F.

Mix graham crumbs and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan.

Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream, zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust; sprinkle with reserved crumb mixture.

Bake 40 minutes or until centre is almost set; cool completely. Refrigerate 4 hours.