Mix graham cracker crumbs, sugar and butter. Press into the bottom of 9" springform pan. Bake at 325° for 10 minutes if using a silver pan. Bake at 300° for 10 minutes if using a dark nonstick springform pan.

In a large bowl with mixer, combine cream cheese, sugar, flour, vanilla, lemon juice and peel until well blended. Add sour cream, mix well. On a low speed add in eggs until just blended. Pour over crust.

If using silver springform pan - bake at 325° for 60 to 70 minutes or until center is almost set. If using a dark nonstick springform pan bake at 300° for 60 to 70 minutes.

Run knife around rim of pan to loosen cake. Let cool before removing rim of pan. Refrigerate at least 5 hours before serving.