Lemon Cheesecake (Cheesecake Factory)

LEMON CHEESECAKE (CHEESECAKE FACTORY)

INGREDIENTS:

1 9 1/2 INCH GRAHAM CRACKER
3 8 OZ.PKG. CREAM CHEESE -- SOFTENED
1 CUP SUGAR
3 EGGS
2 TBS. LEMON JUICE
1 1/2 TSP. LEMON EXTRACT
1 1/2 CUPS WHIPPING CREAM
1 11 1/4 OZ. JAR LEMON CURD (ROBERTSONS)
SHAVED WHITE CHOCOLATE

PREPARE GRAHAM CRACKER CRUST AS FOLLOWS AND SET ASIDE:
COMBINE: 2 CUPS CRUSHED GRAHAM CRACKERS, 2 TBS. SUGAR, 5 TBS. MELTED BUTTER PRESS THE MIXTURE INTO THE BOTTOM AND PART WAY UP THE SIDES OF A SPRINGFORM PAN. WRAP WITH A DOUBLE LAYER OF FOIL ON THE BOTTOM. IN BOWL OF ELECTRIC MIXER, BEAT THE CREAM CHEESE AND SUGAR UNTIL SMOOTH AND CREAMY. ADD EGGS ONE AT A TIME BEATING AFTER EACH ADDITION. ADD LEMON JUICE AND EXTRACT AND 1/2 CUP OF CREAM. BEAT AT MEDIUM SPEED FOR 5 MINUTES. TURN HALF OF THE ABOVE MIXTUR INTO THE CRUST. DROP HALF OF THE LEMON CURD BY TEASPOONS OVER THE CREAM CHEESE MIXTURE. ADD REMAINING CREAM CHEESE MIXTURE ON TOP AND THEN THE REST OF THE LEMON CURD. TAKE A TABLE KNIFE AND SWIRL THRU THE FILLING TO CREATE A MARBLED EFFECT. BAKE AT 325 DEG. F. FOR 1 HOUR AND 15-20 MINUTES. COOL TO ROOM TEMPERATURE. THEN REFRIGERATE. WHIP THE REMAINING CUP OF CREAM SPREAD ON CAKE AND TOP WITH SHAVED CHOCOLATE.