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1
Position rack in center of oven and preheat to 350F.
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2
Finely grind graham crackers in processor.
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3
Add nuts; process until coarsely chopped.
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4
Add butter and lemon peel; blend using on/off turns just until crumbs are moist.
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5
Press crumbs firmly onto bottom (not sides) of 9-inch-diameter springform pan.
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6
Bake until crust is set, about 10 minutes.
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7
Cool.
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8
Maintain oven temperature.
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9
Using electric mixer, beat cream cheese, sugar, lemonade concentrate and lemon peel in large bowl until smooth.
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10
Beat in 3/4 cup sour cream.
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11
Add eggs 1 at a time, beating just until combined.
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12
Pour filling into crust.
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13
Bake until center moves only slightly when pan is shaken, about 50 minutes.
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14
Transfer cake to rack; cool 5 minutes.
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15
Whisk 1 cup sour cream in small bowl until very smooth.
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16
Whisk lemon curd in another small bowl until very smooth.
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17
Run small sharp knife around sides of cake.
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18
Starting at outside of edge of cake, spoon small alternating dollops of sour cream and lemon curd side by side in concentric circles atop warm cake, covering cake completely.
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19
Gently shake pan to smooth out toppings.
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20
Using tip of knife, gently swirl toppings, forming marble design.
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21
Chill cake uncovered overnight.
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22
Using electric mixer, beat cream in medium bowl until stiff peaks form.
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23
Spoon cream into pastry bag fitted with medium star tip.
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24
Run small sharp knife around sides of cake to loosen.
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25
Release pan sides of cake to loosen.
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26
Release pan sides.
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27
Transfer cake to platter.
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28
Pipe cream in decorative scallop border around top edge of cake.
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29
Garnish with lemon slices and mint sprigs.
