Stir together first 3 ingredients. Press mixture into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.
Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add 1 cup sugar, beating until blended.
Add eggs, 1 at a time, beating until blended after each addition. Beat in lemon rind and juice. Pour mixture into prepared crust.
Bake at 375° for 45 minutes or until set. Remove cheesecake from the oven; cool on wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake, and release sides of pan.