CRUST:
2 ½ cups graham cracker crumbs
¼ cup sugar
10 tablespoons butter, melted

FILLING:
3 – 8 oz packages cream cheese, softened
3 eggs
1 ¼ cups sugar
3 tablespoons lemon juice
1 tsp vanilla
1 tablespoon grated lemon (I don’t use this)

For crust, combine all ingredients and press into the bottom and 2 inches up the sides of a 9” springform pan. (Amanda, I think yours is an 8” pan so you’ll need to go a little further up the side with the crust… maybe ¾ of the way up?). Bake at 350 for 5 minutes. Cool.

In a mixing bowl, beat cream cheese at medium-high until smooth. Add eggs, one at a time, beating well after each addition. Gradually add sugar then lemon juice and vanilla. Mix well. Fold in lemon peel. Pour into crust. Bake at 350 for 40 minutes. Cool to room temperature. Refrigerate until thoroughly chilled, at least 4 hours.