Lemon Dream Cheesecake

• 2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 1/4 cup sugar
• Filling
• 4 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1/2 cup heavy whipping cream
• 1/4 cup lemon juice
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon zest
• 2 1/2 teaspoons vanilla extract
• 3/4 teaspoon lemon extract
• 5 eggs, lightly beaten

1. Preheat oven to 325 degrees.
2. Grease 10 inch springform pan and wrap foil on bottom.
3. In a small bowl, combine the cracker crumbs, butter, and sugar.
4. Press onto bottom and 2 inches up sides of pan.
5. Place pan on a baking sheet.
6. Bake for 10 minutes.
7. Cool on wire rack.
8. In large bowl, beat cream cheese and sugar until smooth.
9. Beat in cream, juice, flour, zest, extracts, and food coloring if desired.
10. Add eggs; beat on low speed just until combined.
11. Pour into crust.
12. Return pan to baking sheet.
13. Bake for 55 to 65 minutes OR until center is almost set.
14. Cool on a wire rack for 10 minutes.
15. Carefully run a knife around edge of pan to loosen; cool 1 hour. Leave sides on pan until serving.
16. Refrigerate overnight.
17. Remove sides of pan.

graham cracker crumbs, unsalted butter, sugar, filling, cream cheese, sugar, heavy whipping cream, lemon juice, flour, lemon zest, vanilla, lemon extract, eggs

Taken from www.food.com/recipe/lemon-dream-cheesecake-485306 (may not work)