Preparation:
Use a food processor to crush the crackers/cookies into crumbs (or crush by hand). Add the butter and sugar; process to mix. Press onto the base of a 9-inch springform pan. Chill. Beat cream cheese on medium-high for 2 minutes. Blend in sugar.
Add the flour and beat until combined. On low speed, beat in the eggs, one at a time, just until blended, scraping sides of bowl often. Add the sour cream, lemon peel and vanilla and heat just until blended. Pour over crust in pan.
Bake at 325'F for 1 1/4 hours. Turn the oven off and place a wooden spoon in oven door to keep it open. Let cheesecake sit 1 hour. Remove to a wire rack to cool completely. Run a knife around sides. Cover; chill for 6 hours or overnight.
Remove the pan sides. Slide the cheesecake onto a serving plate. Add Topping of your choice.
BERRY TOPPING: overlap the strawberries in circles on the cheesecake. Fill the center with the raspberries.
GLISTENING GRAPE TOPPING: Arrange about 1 cup mixed halved seedless red and green grapes in alternate circles on top of cheesecake.
PERFECT PLUM: Arrange 3 large sliced plums in overlapping circles on top of the cheesecake, starting at outside edge. Decorate with a sprig of fresh mint.
TROPICAL DELIGHT: Peel and section 3 large navel oranges. Arrange in a circle around edge of cheesecake. Fill the center with 2 peeled and sliced kiwis.
STARS AND STRIPES: Arrange 1/2 pint hulled strawberries, cut in half, with 1 cup blueberries or blackberries in alternate rows on top of cheesecak |