Stir together first 3 ingredients;

Press into bottom of a 10-inch springform pan.

Bake at 350° for 8 minutes. Cool.

Beat cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy.

Add lemon juice and vanilla extract and blend well.

Pour into prepared crust.

Bake at 350° for 1 hour. Cool on a wire rack.

Cover cheesecake and chill at least 8 hours.

Store in refrigerator up to 5 days, if desired.

Remove sides of springform pan when ready to serve.

Yield: 1 (10 inch) cheesecake.