Lemon Cheesecake

1 3/4 cups finely crushed graham crackers (24 squares or more)

1/2 cup butter, melted

3 8-oz packages cream cheese, softened

1 cup sugar

2 tablespoon all-purpose flour

1 tsp vanilla

1 tsp finely shredded lemon peel

juice from two lemons

2 eggs

1 egg yolk

jar of lemon curd

1. For crust, stir crushed crackers and butter. Press mixture onto bottom and about 2 inches up sides of an ungreased 9 inch springform pan and set aside.

2. For filling, in a large mixing bowl or in your kitchen aid mixing bowl, beat cream cheese, sugar flour, vanilla, lemon peel until combined. Add eggs and egg yolk all at once, beating on low speed just until combined.

3. Pour filling into the crust-lined pan. Bake in a 375 degree oven for 40 minutes. The center may not look as if it has set, but, after 40 minutes, turn the oven off and allow the oven to set for 30 minutes.

4. After the cake has had time set, warm lemon curd in the microwave and spread on top of the lemon cheesecake. Garnish with fresh lemon.

Picture and recipe used with permission from www.ehow.com

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