1 c. crushed buttery crackers
3 Tbsp. margarine, melted
2 (8 oz.) pkg. cream cheese, softened
3 eggs
3/4 c. dairy sour cream, divided
1 (7 3/4 oz.) can salmon, drained and flaked
1 tsp. lemon juice
1/2 tsp. onion powder
1/8 tsp. pepper

Combine crumbs and margarine; press onto bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes.

Combine softened cream cheese, eggs and 1/4 cup sour cream, mixing on electric mixer until well blended. Add remaining ingredients; mix well. Pour mixture over crust. Bake at 325° for 45 minutes. Loosen cake from rim of pan. Cool; remove rim. Spread with remaining sour cream.