Cake mix is the secret to an easy press-in-the-pan cookie-like crust and a foolproof cream cheese filling.
If you don’t have a fresh lemon to grate peel for the crust, just omit it. There is still plenty of lemon flavor in the cheesecake.
For clean cuts when serving the cheesecake, dip a sharp knife in hot water and dry on a paper towel before each cut.
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