Lemon Curd-Topped Cheesecake

1. 1

   Heat oven to 350F

2. 2

   Mix graham crumbs and melted butter until well blended; press onto bottom of 9-inch springform pan.

3. 3

   Beat cream cheese and 3/4 cup sugar in large bowl with mixer until well blended.

4. 4

   Add 3 eggs, 1 at a time, mixing on low speed after each just until blended.

5. 5

   Stir in 1 Tbsp.

6. 6

   zest.

7. 7

   Pour over crust.

8. 8

   Bake 45 to 50 min.

9. 9

   or until center is almost set.

10. 10

    Run knife around rim of pan to loosen cake; cool before removing rim.

11. 11

    Refrigerate cheesecake 4 hours.

12. 12

    Meanwhile, beat remaining eggs and sugar in microwaveable bowl with whisk until well blended.

13. 13

    Stir in remaining lemon zest, juice and 2 Tbsp.

14. 14

    butter.

15. 15

    Microwave on HIGH 2 min.

16. 16

    ; stir until butter is completely melted and mixture is well blended.

17. 17

    Microwave 2 min.

18. 18

    or until mixture just comes to boil and is slightly thickened; stir.

19. 19

    Cool completely.

20. 20

    Refrigerate until ready to use.

21. 21

    Drizzle sauce over slices of cheesecake just before serving.

No additional tips available.