Lemon Cheesecake

(from Redbook Magazine, March 2004)
Variation of the Classic Cheesecake recipe

I made this once for my lemon loving mother. It was a big hit!

For Crust:
In bowl, mix the following:
1 1/4 cup lemon-nut crumb cookies (like Pepperidge Farm's)
2 T. sugar
1 T. melted butter

Press onto bottom of greased 9 inch springform pan.
Bake 10 minutes at 350 degrees. Cool.

For Filling:
Beat the following for three minutes:
3 8 oz. packages softened cream cheese
1 cup sugar
3/4 cup sour cream
1 T. grated lemon zest
2 T. lemon juice

Then beat in 3 eggs until smooth.
Pour into crust.
Bake 55-60 minutes
Transfer to rack and cool for 5 minutes.

Before serving, spread 1/3 cup bottled lemon curd over top of cake. Garnish with julienne strips of lemon, if desired.