CREAMY LEMON CHEESECAKE

Steps:

• 1. For the crust, in medium bowl, combine first 4 ingredients and press into the bottom and 1 inch up the side of a 9-inch springform pan. Set aside.
• 2. Place oven rack in middle position and preheat oven to 325 degrees F.
• 3. In large bowl, beat cream cheese with mixer, at medium speed, until fluffy.
• 4. Gradually beat in 3/4 cup sugar until smooth.
• 5. Add eggs, one at a time, beating well after each.
• 6. On low speed, beat in 1 cup whipping cream, lemon zest, lemon juice and salt until smooth.
• 7. Pour into crust and bake 55 to 60 minutes at 325 degrees F. (It will still be slightly jiggly in center.)
• 8. Cool in the pan on a wire rack for 20 minutes.
• 9. Run knife around inside of the pan to loosen, but don't remove the ring.
• 10. Cool 1 1/2 hrs. If you are using homemade lemon curd, begin preparing curd while cheesecake is cooling.
• 11. For the Lemon Curd Topping: In a medium saucepan, off heat, mix together sugar, zest, and egg yolks; stir in lemon juice, salt and melted butter.
• 12. Cook over medium-high heat until mixture thickens and small bubbles form around the edge of pan, about 5 minutes (do not boil).
• 13. Remove from heat; allow to cool slightly. Then press plastic wrap against the surface of curd and refrigerate until cool and ready to spread on top of cheesecake.
• 14. After cheesecake has cooled on the counter for 1 1/2 hours, stir lemon curd and spread evenly over top. (If using jarred curd, empty curd into small bowl and mix to smooth before spreading on cheesecake.)
• 15. Refrigerate at least 3 hrs or overnight before serving.
• 16. Garnish with thin slices of lemon or long strands of lemon zest, if desired.
• 17. Remove ring, slice, serve and enjoy! Cover and refrigerate leftovers.