Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Sugar |
| ½ cup | Bisquick |
| 2 \N | Eggs |
| 16 ounces | Cream cheese, softened |
| 2 teaspoons | Vanilla |
| ½ teaspoon | Lemon peel, grated |
| 2 tablespoons | Sugar |
| 2 tablespoons | Vanilla |
ÿÿÿÿÿÿÿ ea TOPPING 1 c sour cream heat oven to 350. Grease 9-inch pie plate. Place all ingredients except topping in blender container. Blend on high speed, stopping blender occasionally to stir, until smooth about 3 minutes. Or beat in large bowl on high speed of electric mixer, scraping bowl constantly, 2 minutes. Pour into plate. Bake just until puffed and center dry, about 30 minutes (do not overbake). Spread cheesecake topping carefully over top. Cool. Refrigerate until chilled, at least 3 hours. Serve with sweetened fresh fruit.