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1
Preheat oven to 325u00b0F. Spray 9 x 13 inch baking dish with nonstick cooking spray. In small bowl combine graham cracker crumbs, melted butter and sugar. Press evenly into baking dish.
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2
For the lemon curd, melt butter and allow to cool for 5 minutes. In medium microwavable bowl, combine sugar and egg yolks until smooth. Whisk in lemon juice, lemon zest and melted butter. Microwave in 1-minute intervals, stirring after each minute until mixture is thick enough to coat the back of a spoon. Curd will thicken more as it cools.
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3
For the cheesecake filling, in stand mixer with paddle attachment, mix sugar and cream cheese until smooth. Turn mixer to low and add lemon juice and egg, one at a time, mixing just until incorporated. Pour cream cheese mixture over graham cracker crust.
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4
Using lemon curd, make three lines the length of the baking dish going all the way to the edge. Use a shish kabeb stick or chop sticks to make small S's through each line. Don't go too deep as you do not want to disturb the crust. Bake 35-40 minutes or until set in the center.
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5
Cool completely before slicing. For best results, refrigerate for several hours up to overnight.
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6
Note: Lemon curd is too thick to get great swirls from. The objective here is get lemon in every bite.
