and up the sides of the pan. put the pan in the refrigerator to allow the crust to set for 10 minutes.
for the filling: 2 blocks of cream-cheese, 2 cups sour cream, 1 cup sugar, zest of 1 lemon, 1 teaspoon vanilla extract.
beat cream cheese on medium speed in the bowl of a stand mixer. then add the remaining ingredients in the following order, allowing each to mix thoroughly before adding the next ingredient: eggs, sugar, sour cream, vanilla extract, lemon zest. continue beating for another minute until everything is mixed well but not overdone.
add your mixture to the chilled baking pan, and even out the top using a wooden 