Lightly Lemony Blender Cheesecake

• 18 graham crackers 18 sheets are 10 oz.
• 2 tablespoons granulated sugar for crust
• 2 tablespoons light brown sugar packed
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter melted
• 2 teaspoons lemon zest
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 cup granulated sugar for filling
• 4 packages cream cheese each 8 oz., well-softened at room temperature
• 3 large eggs
• 1 large egg yolk
• sliced strawberries optional, for serving; or raspberry sauce, lemon curd, or chopped roasted pistachios

1. Preheat oven to 350u0b0F.
2. Break graham crackers into quarters and toss into blender. Pulse several times until you have fine crumbs. Add granulated sugar, brown sugar, and salt to crumbs and pulse again to blend. Transfer crumbs to a large bowl.
3. Pour melted butter into bowl and toss crumbs with fork until completely coated with butter.
4. Transfer crumbs to a 9-inch springform pan and press with your fingers until crumbs form an even layer over pan bottom and about 1/2 inch up sides.
5. Bake in preheated oven until crust has darkened slightly and smells toasty, about 15 minutes. Let crust cool completely.
6. Arrange 2 sheets aluminum foil (each 16 inches) in a cross pattern on a work surface and set springform pan in center. Fold up foil to create a waterproof layer around pan, folding and crimping foil neatly around rim of pan.
7. Preheat oven to 325u0b0F.
8. Finely grate lemon zest. Put heavy cream, sour cream, granulated sugar, and lemon zest into blender. Process just until well blended (don't over-blend).
9. Cut each block of cream cheese into 6 chunks. With blender running, add cream cheese a few chunks at a time, waiting until chunks are mostly blended before adding the next few. Scrape down inside of blender as needed.
10. Add eggs and yolk 1 at a time, pulsing to blend after each addition and scraping down inside of blender as needed.
11. Pour batter into cooled foil-wrapped crust, scraping blender well.
12. Set springform pan in a large, deep frying pan and add water to come about 1 inch up sides.
13. Carefully set pan on center rack of preheated oven. Bake until center of cheesecake still wobbles slightly but isn't liquidy when pan is gently shaken, 1 1/2-2 hours.
14. Check to see that cheesecake is done. Add time as needed. When done, turn off oven, crack oven door open, and leave cheesecake to cool 30 minutes.
15. Remove springform pan from water bath and set on a cooling rack to cool completely, about 2 hours. Refrigerate until cold, at least 8 hours. Once cheesecake is cold, loosely wrap with plastic wrap.
16. Carefully run a knife between cheesecake and rim of pan, then remove rim. Slice cheesecake and serve plain or with strawberries or other toppings if you like. Store wrapped in the refrigerator up to 1 week.

crackers, sugar, light brown sugar, salt, butter, lemon zest, heavy cream, sour cream, sugar, cream cheese, eggs, egg yolk, strawberries

Taken from www.yummly.com/recipe/Lightly-Lemony-Blender-Cheesecake-9073988 (may not work)