Lemon Cheesecake

1/2 C. crushed chocolate wafers
2 T. butter, melted
1 pkg. (8oz.) cream cheese, softened
1/2 C. sugar
1/2 C. sour cream
2 T. lemon juice
1 T. flour
1 t. grated lemon peel
1/2 t. vanilla extract
1 egg, lightly beaten

In a small bowl, combine the wafer crumbs & the butter. Press onto the bottom of a greased 6" springform pan. Place pan on a baking sheet. Bake at 350° for 7-8 minutes, or until set. Cool on a wire rack.

In a mixing bowl, beat the cream cheese & sugar until smooth. Beat in the sour cream, lemon juice, flour, lemon peel & vanilla. Add egg; beat on low speed just until combined. Pour over crust.

Return pan to baking sheet; bake for 35-40 minutes, or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a  knife around edge of pan to loosen; cool 1 hour longer. Chill for 8 hours or overnight before removing sides of pan. Refrigerate leftovers. Yield: 2-4 servings   

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