Lemon Cheese Torte

Crust:

2 cups graham cracker crumbs

2 teaspoons cinnamon

1/2 cup sugar

2/3 cup sweet butter, melted

Filling:

1 1/2 pounds cream cheese

1 cup sugar

4 eggs

2 teaspoons lemon juice

2 teaspoons grated lemon rind

Instructions:

Preheat oven to 350°F. Thoroughly grease a 9" spring form pan. Mix graham cracker crumbs with cinnamon, 1/2 cup of sugar and butter until all crumbs are moist. Press crumbs over bottom and halfway up the sides of the pan.

Beat cheese 1 minute until smooth. Add 1 cup sugar, eggs, lemon juice and lemon rind and beat at medium speed until very smooth, about 2 minutes. Pour mixture over crust. Bake for 40 minutes using a pan or foil on a rack underneath to catch any butter runoff. Be sure to cool completely, refrigerate before serving. When ready to cut, dip knife in hot water and cut carefully. Repeat.

Serve with fresh fruit or a dollop of whipped cream, if desired.

Serves 16

Recipe courtesy of Barry Conway