In a small bowl, combine 3 tbs. flour with 1 tbs. sugar and 1 tbs. butter. Rub with your fingers until completely mixed. Press into the bottom of a greased 4.5 to 5 inch round container. Bake at 325 for 15-20 minutes or until lightly browned. Remove from oven.
Mash a 3-oz. pkg. of cream cheese and blend in 1 tbs. sugar, a pinch of grated lemon peel, 1/4 tsp. vanilla, and 1 egg. Mix well. Can do in blender or processor.
Pour into crust and bake at 325 for 15 minutes or until it appears set when light jiggled.
Mix 2 tbs. sour cream with 1 tsp. sugar (I use brown) and spread on the hot cheesecake. Cool to room temp and then chill. Jay