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1
In food processor, combine all crust ingredients; process until blended.
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2
Wrap bottom and sides of 9-inch springform pan with heavy duty foil.
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3
Press crumb mixture evenly into bottom of pan and up the sides for 2 inches.
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4
Refrigerate at least 30 minutes.
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5
Position a rack in the lower third of the oven and preheat to 325F
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6
In the bowl of an electric mixer, beat the cream cheese and sugar at medium speed 1 to 2 minutes, or until smooth.
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7
Add the eggs, one at a time, beating just until combined.
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8
Beat in sour cream, lemon peel, and lemon juice at low speed just until combined.
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9
Pour the batter into the chilled crust.
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10
Place the cheesecake in a large shallow roasting pan.
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11
Fill with enough hot tap water to come halfway up sides of springform pan.
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12
Bake for 60 to 70 minutes or until edges are puffed and top is dry to the touch.
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13
The center of the cheesecake should move slightly when the pan is tapped, but should be somewhat set rather than in a liquid state.
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14
Cool on a wire rack, then refrigerate overnight before serving.
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15
To decorate, mix sour cream and lemon curd in a small bowl.
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16
Spread evenly over the top of the chilled cheesecake.
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17
Keep refrigerated until serving time.
