Creamy Lemon Cheesecake

Went for an easy, creamy lemon cheesecake for Easter this year...it's an adapted recipe from the Kraft Philadelphia Best-Loved Recipes:

Makes 12 generous servings

1 1/2 cups Nilla wafers, crushed finely

1 1/2 cups sugar, divided

3 TBSN butter, melted

3 pkg (8 oz ea) cream cheese, softened

1 cup sour cream (full fat)

Grated zest and juice of 1 medium lemon

3 eggs

1 tub cool whip (regular)

Grated white chocolate (garnish)

Preheat the oven to 350.  Line bottom of 9" springform pan with a parchment circle.  Mix crumbs, 1/4 cup of sugar and butter.  Press into bottom of prepared springform pan.  Set aside.

Beat cream cheese and remaining 1 cup sugar in mixer bowl on medium speed until well blended.  Add sour cream, lemon zest, and juice; mix well.  Add eggs, one at a time, beating on low speed after each addition just until blended.  Pour over crust.

Bake 45-50 minutes or until centre is almost set.  Turn oven off.  Open door slightly; let cheesecake stand in oven 30 min.  Remove to wire rack.  Run knife or metal spatula around rim of pan to loosen cake; cool completely, about 2 hours.  Top with cool whip topping and sprinkle with white chocolate shavings.  Refrigerate at least 4 hours or overnight.  (At this point, you can wrap entire pan in a layer of plastic wrap and foil, place in freezer for up to one month---let stand in fridge overnight before serving). Store leftovers in the fridge (if there are any!!)