Ingredients for the crust:

• 1 cup                      Graham cracker crumbs
• ¼ cup                     Brown sugar
• 4 Tbsp                     Butter, melted
• ½ each                    Lemon zest (zest from half a lemon)

Ingredients for the cake batter:

• 2 cups                      Greek yogurt
• 1 ½ cups                  Sour cream
• 3 each                      Eggs, large
• 1 ¾ cups                  Powdered sugar
• 3 Tbsp                      Flour
• 3 Tbsp                     Cornstarch
• 1 ½ tsp                    Vanilla extract (or 1 vanilla bean scraped)
• 1 each                      Lemon zest
• 1 each                      Orange zest

Ingredients for topping:

• 1 cup                      Sour cream
• 2/3 cup                   Powdered sugar

Directions:

1. Prepare 8’ ring with parchment and foil on the bottom and spray with pan spray. Place on the baking sheet.
2. Mix all crust ingredients together, place in the bottom of the prepared ring, and pack crust making sure it is flat and even.
3. Mix all of the filling ingredients together, pour them into the ring. Bake at 325F for 10 and then lower the temperature to 280F for another 40 minutes until the center of the cake sets and the whole cake jiggles together.
4. While the cake is baking mix together the sour cream and powdered sugar for the topping. When the cake is ready pull it out of the oven, spread the topping, and place back in the oven at 350F for 5 minutes.
5. Let the cake cool for 30 minutes before refrigerating overnight.