Instructions

In bowl of electric mixer, beat together cream cheese and sugar until smooth and creamy. Add eggs, one at a time, beating after each addition. Add lemon juice, lemon extract and 1/2 cup cream. Continue beating at medium speed 5 minutes.

Turn 1/2 of cheesecake mixture into Graham Cracker Crumb Crust (in 9 1/2-inch springform pan). Using 1/2 of lemon curd, drop teaspoonfuls of lemon curd over top of cheese filling. Carefully top with remaining cheese filling. Drop teaspoonsfuls of remaining lemon curd over surface of filling. With a knife, swirl lemon curd slightly through cheese filling.

Bake in preheated 325-degree oven 1 hour and 15 to 20 minutes. Cool to room temperature. Refrigerate until serving time.

Just before serving whip remaining 1 cup cream until thick and pipe onto top of cheesecake for garnish. Decorate with shaved white chocolate, if desired.

GRAHAM CRACKER CRUMB CRUST: Combine 2 cups graham cracker crumbs and 2 tablespoons sugar with 5 tablespoons melted butter. Press into bottom and part way up sides of 9 1/2-inch springform pan. Wrap double thickness of foil around bottom and part way up sides of the outside of pan to prevent any leakage.