Cheesecake Delight

Ingredients:

• 2 cups vanilla wafer crumbs
• 1/2 cup unsalted butter, melted
• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 1/4 cup cornstarch
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 1 jar of lemon curd, for topping

Instructions:

1. Preheat the oven to 350°F.
2. Mix together the vanilla wafer crumbs and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes and then remove it from the oven to cool.
4. In a large bowl, beat the cream cheese until smooth and creamy.
5. Add the granulated sugar and cornstarch and mix until well combined.
6. Add the eggs, one at a time, beating well after each addition.
7. Stir in the vanilla extract and sour cream until the filling is smooth.
8. Pour the filling into the cooled crust and smooth the top with a spatula.
9. Bake the cheesecake at 350°F for 45-50 minutes, or until the edges are slightly golden and the center is set but still jiggles slightly.
10. Turn off the oven and leave the cheesecake inside the oven for another 10-15 minutes with the door slightly ajar.
11. Remove the cheesecake from the oven and allow it to cool to room temperature.
12. Refrigerate the cheesecake for at least 4 hours, or overnight.
13. Spread lemon curd on top of the cheesecake before serving.