* 1 Cup sour cream
    * 1 Cup Parkay Original-stick
    * 1 Teaspoon grated lemon peel
    * 3 Package cream cheese softened (8 oz each)
    * 1 Can cherry pie filling optional (21 oz each)


Directions

   1. Preheat oven to 350F. Combine graham cracker crumbs, Parkay and 1/4 cup sugar in medium bowl with pastry blender or two knives until coarsely crumbles. Press on bottom and 2-1/2 inches up side of 8-inch springform pan; set aside.
   2. Beat cream cheese, remaining 1 cup sugar and extract in large bowl with electric mixer at high speed until creamy. Beat in eggs, one at a time; blend in sour cream and lemon peel. Spread into prepared pan.
   3. Bake 60 to 70 minutes or until center is set. Turn off oven. Leave door slightly ajar, and leave cheesecake in oven for 1 hour. Remove from oven; cool completely. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
   4. Refrigerate for 4 hours or overnight. Remove side of pan; top with pie filling, if desired. Store leftover cheesecake in refrigerator.

Yield: servings (1/12 of cheesecake each)

Servings: 12