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1
Make crust: Preheat oven to 325 degrees F.
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2
Lightly spray a (9-inch) springform pan with cooking spray.
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3
Mix crumbs and melted butter in a bowl.
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4
Press crumb mixture onto bottom and 1 1/2 inches up side of pan.
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5
Bake for 8 to 10 minutes or until edges are lightly golden and crust is set.
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6
Cool on rack.
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7
Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy.
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8
Gradually beat in sugar or sugar substitute.
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9
Beat in eggs, 1 at a time, just until incorporated.
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10
Beat in zest and juice.
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11
Pour into crust.
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12
Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly.
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13
(Do not overbake, as it will firm as it cools).
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14
Let cool completely.
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15
Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water.
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16
Whisk until hot and frothy, about 5 minutes.
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17
Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon.
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18
Remove from heat and cool for 30 minutes.
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19
Run a thin blade around the edge of the springform pan and remove sides.
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20
Transfer to a serving plate.
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21
Spread lemon curd over top.
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22
Let stand at room temperature for 30 minutes.
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23
Garnish with raspberries and zest, if desired.
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24
Cool cheesecake in refrigerator several hours or overnight before serving.
