Lemon Curd Cheesecaake

• 6 oz graham crackers, broken
• 6 tbsp (3/4 stick) butter, melted
• 1/2 cup prepared lemon curd
• None None FOR THE FILLING
• 2 pkg (8 oz each) cream cheese, softened
• 1/3 cup sugar
• 1 1/2 tsp finely grated lemon peel
• 2 None eggs

1. Preheat the oven to 350u0b0F. Lightly grease an 8-inch square baking pan. Line with parchment paper, extending the paper 1 inch above edges for handles.
2. Place graham crackers in a food processor; process until finely crushed. Add butter; process until well combined. Press into bottom of prepared pan. Refrigerate while preparing filling,
3. For the filling, beat cream cheese, sugar and lemon peel in a large bowl with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Pour filling over crust in pan.
4. Bake 40-45 mins. Turn off oven. Cool cheesecake in oven with door ajar. Spread cheesecake with lemon curd. Cover.
5. Refrigerate 3 hours or overnight, until set. Cut into squares to serve.

graham crackers, butter, lemon curd, filling, cream cheese, sugar, lemon peel, eggs

Taken from recipes-plus.com/api/v2.0/recipes/29895 (may not work)