Preheat oven to 325 degrees Fahrenheit if using a silver 9-inch springform pan (or to 300 degrees Fahrenheit if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 tablespoons 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 teaspoon 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 tablespoons sugar and remaining 1 teaspoon vanilla 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. Store leftover cheesecake in refrigerator.

The irresistible flavor of fresh strawberries makes a great garnish for this creamy cheesecake. Just slice the strawberries and arrange decoratively on top of chilled cheesecake just before serving.

To soften cream cheese, place completely unwrapped packages of cream cheese on microwavable plate. Microwave on high 15 to 20 seconds or until slightly softened.