Lemon Curd Cheesecake

• 1-3/4 cups crushed vanilla wafers (about 55 wafers)
• 1/4 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sour cream
• 2 cups sugar
• 2 teaspoons grated lemon zest
• 2 tablespoons lemon juice
• 3 large eggs, lightly beaten
• 1/2 cup sugar
• 1-1/2 teaspoons grated lemon zest
• 6 tablespoons lemon juice
• 1 large egg
• 1 large egg yolk
• 2 tablespoons butter, cubed
• Lemon peel strips, optional

1. Preheat oven to 325u0b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap securely around pan.
2. In a small bowl, mix crushed wafers and melted butter. Press onto the bottom and 3/4 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese, sour cream and sugar until smooth. Beat in lemon zest and juice. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
4. Bake until center is just set and top appears dull, 1 to 1-1/4 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer.
5. Meanwhile, in a small heavy saucepan, whisk together first five curd ingredients. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170u0b0. Do not allow to boil. Remove immediately to a small bowl; cool completely.
6. Gently spread curd over cheesecake. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with fresh lemon peel.

vanilla wafers, butter, cream cheese, sour cream, sugar, lemon zest, lemon juice, eggs, sugar, lemon zest, lemon juice, egg, egg yolk, butter, peel strips

Taken from www.tasteofhome.com/recipes/lemon-curd-cheesecake/ (may not work)