Rich, dense and creamy, lemon-scented cheesecake in a graham cracker crust and topped with a sweetened sour cream.

New York-Style Cheesecake

1 cup graham cracker crumbs
1 1/4 cups granulated sugar - divided use
3 tablespoons butter, melted
1/2 cup plain yogurt
2 tablespoons all-purpose flour
1 tablespoon cornstarch
4 (8-ounce) packages cream cheese, softened
4 large eggs
2 teaspoons lemon juice
1/2 teaspoon finely grated lemon peel
1 1/2 teaspoons vanilla extract
1 cup sour cream

1. Preheat oven to 325°F (160°C). Spray the sides of a 9-inch springform pan with vegetable cooking spray.
2. In a medium bowl, combine graham cracker crumbs, 2 tablespoons of the sugar and butter. Press into bottom of the pan.
3. In a large bowl, combine yogurt, flour and cornstarch. Add cream cheese and beat well.
4. Add 1 cup of the sugar, eggs, lemon juice, lemon peel and vanilla. Mix well. Pour over crust and bake 60 minutes. Turn off oven and let cake cool in the oven for 30 minutes.
5. In a small bowl, blend sour cream and remaining 2 tablespoons sugar; spread over top of cake. Return to warm oven until set. Refrigerate before serving.

Makes 12 servings.