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Crust-In a small bowl, stir together crumbs, brown sugar and butter until mixture begins to clump. In 10-inch springform pan lined on bottom with parchment paper, spread crumbs and pat gently to form even crust. Bake in preheated 300 F oven for 7 minutes. Cool.
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Filling- Use electric mixer or food processor to combine, in large bowl, cream cheese, sugar and eggs. Blend until smooth and creamy. Beat in sour cream, lemon rind and juice, flour and vanilla. Beat well, scraping down sides of bowl occasionally. Pour on to prebaked crust. Bake in preheated 300 F oven 1 1/2 hours or until firm around edges but slightly jiggly in center. Topping- In small bowl, stir together sour cream, sugar and lemon juice. Spread gently over just baked cheesecake still in pan. Return to oven, turn heat off and prop open oven door about six inches. Allow cheesecake to cool in oven at least 1 hour. Remove from oven. Run knife around edge of pan. Coll completely. Remove from pan. Refrigerate at least 1 hour before serving. Makes 10 servings.
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Pumpkin Variation- Substitute 20 ginger cookies, finely chopped in food processor, for graham cracker crumbs in crust. Substitute 14 oz can pumpkin puree for lemon rind and juice in filling. Add 1 teaspoon cinnamon, 1/2 tsp ground ginger and 1/4 tsp grated nutmeg to filling. Omit lemon juice from topping.
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