Sour Cream-Topped Cheesecake

Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan).
Mix crumbs, 3 Tbsp. of the sugar and butter; press firmly onto bottom of pan.
Bake 10 minutes.
Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. of the vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 55 minutes to 1 hour or until center is almost set.
Mix sour cream, remaining 3 Tbsp. sugar and remaining 1 tsp. vanilla in bowl until well blended; carefully spread over cheesecake.
Bake an additional 10 minutes.
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.