Basil Lemon Cheesecake - Appetizer For 10

• 2 large eggs
• 1 cup sourcream
• 3/4 cup sugar
• 1 cup basil leaves (*see note)
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice
• 1 teaspoon of lemon zest
• 1 teaspoon vanilla
• 2 pounds cream cheese,room temp
• 2 Tbs. butter, soft
• 1 cup crushed graham crackers

1. Preheat oven to 450 degrees.
2. In food processor or with mixer, lightly beat eggs. Add sour cream, sugar, basil, cornstarch, lemon juice, zest and vanilla. Process until smooth. Add cream cheese, 1/2 pound at a time until blended.
3. Spread softened butter on bottom and halfway up sides of a 9 or 10 in. spring form pan. Cover buttered area with cookie crumbs, pressing to be sure they stick.
4. Pour in cheesecake batter and bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Run a knife around edges of cake as soon as it comes out of the oven.
5. Cool on wire rack 5 min. then remove the side of the pan.
6. Finish cooling. Cut with dental floss into thin wedges.

eggs, sourcream, sugar, basil, cornstarch, lemon juice, lemon zest, vanilla, cream cheese, butter, graham crackers

Taken from www.epicurious.com/recipes/member/views/basil-lemon-cheesecake-appetizer-for-10-1202124 (may not work)