Cheesecake

2 packages 8oz. cream cheese soften
2 eggs
3/4 C. sugar
2 tsp. vanilla
1/2 tsp. grated lemon peel

Heat oven to 350. Prepare crust but do not bake. Beat cream cheese slightly. Add eggs, sugar, vanilla and lemon peel; beat until light and fluffy. Pour into crust. Bake until firm, about 25 min. Spread cheesecake topping over pie; cool. Refrigerate at least 8 hours.

Top with anything: cherry pie filling, whipping cream and fresh strawberries.

(It seems to take more like 30-40 min. to bake, and I pour into a larger gram cracker crust, with 2 extra servings. If you double the batch it will make 2 larger cheese cakes or 3 regular size. When I don't have any lemon peel it still tastes just fine without it.)