Wintery Lemon Cheesecake

Crust:
3/4 cup graham cracker crumbs
1/8 cup sugar
1/4 cup butter, melted
Filling:
2 packages cream cheese (softened)
3/4 cup sugar
2 eggs
1 tbsp lemon juice
2 tsp grated lemon peel
1 tsp vanilla extract
Topping:
1 cup sour cream
1/4 cup sugar
1 tsp grated lemon peel
1/2 tsp vanilla extract

Set your oven to 350F. In a bowl combine the crust ingredients and press into a 8" springform pan. In another bowl, beat cream cheese and sugar until smooth. Add the eggs and beat on low until just combined. Add the lemon juice, peel and vanilla and mix just a little. Pour into the crust and bake for 55 min or until the centre looks almost set. Remove from oven and let it sit for 5 minutes.

Mix topping ingredients together and spread over the top of the cheesecake. Return to the oven for another 5 minutes, remove from oven and let it cool. Best if you can refrigerate it overnight and then let it warm up to room temperature again before serving.

I topped off the cheesecake with some blueberries and icing sugar to give it a wintery look but it's amazing as is or with any other berry toppings too!

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