Lemon Gingersnap Cheesecake
Yield: 8 servings

2 (5.5oz) packages Dr. Lucy’s Gingersnap Cookies 
1 stick (1/2 cup) butter, melted
2 (8-ounce) packages cream cheese, softened
¾ cup sour cream
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
Zest of 2 lemons
3 fluid ounces lemon juice, strained
¾ cup sugar
¼ cup butter
4 egg yolks
Fresh mint leaves for garnish

1. Preheat oven to 350 degrees F. In a food processor, combine Dr. Lucy’s Gingersnap Cookies with melted butter. Pulse until a finely ground crust forms. Lightly spray a spring form pan with non-stick spray. Press the gingersnap cookie crust into the bottom of the pan and set aside.
2. In a food processor, combine the cream cheese and sour cream. With the machine running, slowly add in the sugar and eggs and mix until completely smooth. Add in the vanilla.
3. Pour the mixture onto the crust and bake for 50 minutes, or until the center is set. Transfer to a cooling rack to cool in the pan for 45 minutes to an hour. Transfer to the refrigerator to cool completely for 3 to 4 hours.
4. To make the lemon curd, combine lemon zest, lemon juice, sugar, and butter in asaucepan and bring to a boil over medium heat. In a separate bowl, whisk the egg yolks until liquid.
5. To temper the egg yolks, beat one-quarter of the boiling liquid into the egg yolks. Over low heat, return the remaining lemon juice liquid to a boil.
6. Whisk the egg yolk mixture into the boiling liquid and continue whisking until it thickens slightly, about 2 minutes. It may come to a slight simmer, but do not allow the custard to boil.
7. Pour the lemon curd into a clean container; press plastic wrap against the surface to prevent a skin from forming.
8. Drizzle or spread the cooled lemon curd on top of the chilled cheesecake. Chill for an additional hour until set and firm. Garnish with candied citrus rind or fresh mint leaves if desired.


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