Lemon Cheesecake

Crust

1 pkg Betty Crocker* SuperMoist* Golden cake mix

½ cup (125 mL) butter or margarine, softened

1 tsp (5 mL) grated lemon peel

Filling

2 pkgs (250 g each) cream cheese, softened

¾ cup (175 mL) sugar

3 containers (3.5 oz each) lemon pudding (from 4-pack container)

½ cup (125 mL) sour cream

3 eggs

2 cups (500 mL) frozen (thawed) whipped topping

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1

Heat oven to 300°F. Spray bottom and side of 10-inch (25 cm) springform pan with baking spray . Wrap foil around outside of pan to catch drips. Reserve 1/4 cup/50 mL of the cake mix; set aside. In large bowl, beat remaining cake mix, butter and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan.
2

In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust.
3

Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
4

Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store in refrigerator.