Lemon Cheesecake

By Grammy K

Ingredients

• Crust:
• 35 vanilla wafer cookies
• 1 cup sliced almonds, toasted
• 3 T. butter, melted
• Filling:
• 1 cup sugar
• 2 T. cornstarch
• 3 (8 ounce each) cream cheese
• 3 large eggs
• 3/4 cup sour cream
• 1 T. freshly grated lemon
• 2 T. lemon juice
• 1 jar (11 ounces) lemon curd, preferably light yellow
• yellow liquid food color (optional)

Preparation

Step 1

Heat oven to 325 degrees. Lightly grease an 8" springform pan.
Crust: Process cookies and nuts in a food processor to make fine crumbs. Add butter, pulse to blend. Press on bottom and 1" up sides of pan.
Filling: Mix sugar and cornstarch in a large bowl. Add cream cheese; beat with mixer until smooth. On low speed beat in eggs just until blended. Stir in sour cream, lemon peel and juice. Scrape 3/4 cup into a small bowl. Stir in 1/2 cup lemon curd. Add drops of food color for a brighter yellow.
Pour half the remining plain filling into the prepared pan. Gently pour on lemon curd mixture, then remaining filling and spread gently to cover.
Bake 1 hour or until cake is almost set and center still jiggles slightly when touched. Cool in pan on wire rack 20 minutes. Release sides. Spread with rest of lemon curd. Refrigerate overnight.