Ingredients
1 1/2
cups finely crushed vanilla wafer cookies (40 cookies)
2
teaspoons grated lemon peel
1/4
cup butter or margarine, melted
3
packages (8 ounces each) cream cheese, softened
3/4
cup sugar
3/4
cup lemon curd
3
eggs
Frozen raspberries, if desired
Preparation
Heat oven to 325°F. Mix cookie crumbs, 1 teaspoon of the lemon peel and the butter. Press evenly in bottom and up side of springform pan, 9x3 inches.
Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar, lemon curd and remaining 1 teaspoon lemon peel until smooth. Beat in eggs, one at a time. Pour over crust.
Bake 55 to 65 minutes or until center is set; cool 30 minutes. Run metal spatula along side of cheesecake to loosen. Refrigerate at least 2 hours but no longer than 48 hours.
Remove side of pan. Garnish with raspberries.
