No-Bake Lemon Cheesecake

Crust:
1-1/2 cups/375 mL pretzels, finely crushed
3 tbsp/45 mL sugar
1/3 cup/80 mL melted butter

Filling:
1 envelope unflavored gelatin
1/4 cup/60 mL cold water
3 packages (8 oz/227 g each) cream cheese, softened
1 cup/250 mL sugar
1 cup/250 mL sour cream
2 tsp/10 mL Watkins Lemon Extract
1 tsp/5 mL Watkins Original Double-Strength Vanilla

Coat a 9-inch/23-cm springform pan with Watkins
Cooking Spray. Crush enough pretzels to make
1-1/2 cups/ 375 mL of fine crumbs. Combine crumbs
with sugar and melted butter.Press evenly into bottom
of pan and bake crust for 12 minutes at 350°F/180°C.
Set aside to cool. Sprinkle gelatin over water in small
saucepan; let stand 1 minute. Place over low heat and
stir until granules are completely dissolved and mixture is
clear. Remove from heat.

Beat cream cheese and sugar in a large bowl with
an electric mixer until smooth. Beat in sour cream.
At low speed, beat in dissolved gelatin mixture and
extracts. Pour into prepared pan. Cover and refrigerate
at least 4 hours or until firm. Loosen cheesecake
from pan and cut into slices. Garnish with lemon
slices, if desired. Makes 8 servings.

Variation: Also works in a 9" x 13"/23 x 33 cm
baking pan served in squares.