Ingredients
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2 1/2 cups Cheerios
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2 lemons
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1 cup sugar, divided
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1/4 tsp salt
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5 tbsp butter, melted
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3 (8 oz) pkgs cream cheese, softened
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2 tsp vanilla extract
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1 cup sour cream
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3 large eggs
Steps
1
Heat oven to 325°F. Grease a 9-inch springform pan.
2
In a food processor, pulse the Cheerios until fine crumbs form. From lemons, grate 2 tbsp zest and squeeze 1 tbsp juice into a small bowl.
3
In a medium bowl, combine the crumbs, ¼ cup sugar, and salt. Stir in the melted butter and mix until well combined. Press evenly into the bottom of prepared pan. Bake 8 min., until crust is toasted. Let cool.
4
In a stand mixer or with hand mixer, beat the cream cheese and remaining ¾ cup sugar until smooth and fluffy. Add the vanilla extract, then beat in the sour cream, lemon juice, and lemon zest until well combined. Beat in the eggs, one at a time, until just smooth. Pour batter over crust.
5
Bake cheesecake 50–60 min., until center is set. Run a paring knife around rim to release sides of cheesecake from pan. Cool on a wire rack before removing rim. Refrigerate at least 4 hours before serving.
