Lemon Poppy Seed Cheesecake

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

1. In a small bowl, combine the graham cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside.
2. In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add the eggs, cream, lemon juice, zest and poppy seeds. Beat on low speed just until combined. Pour into prepared crust.
3. Place pan on a
4. . Bake at 350u0b0 for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

graham cracker crumbs, butter, cream cheese, sugar, flour, vanilla, eggs, heavy whipping cream, lemon juice, lemon zest, poppy seeds

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