Citrus Bliss Cheesecake

Graham Cracker Base:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup margarine, melted

New York-Style Cheesecake Filling:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1/3 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest

Lemon Curd Topping:

• 1/2 cup freshly squeezed lemon juice
• 1/4 cup white sugar
• 2 eggs
• 1/4 cup margarine

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix together the graham cracker crumbs, sugar, and melted margarine. Press the mixture into the bottom of a 9-inch springform pan.
3. In a stand mixer, beat the cream cheese until fluffy. Add the sugar and mix well. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
4. Pour the filling into the prepared crust and bake for 50 minutes or until the center is almost set. Remove from oven and let it cool completely.
5. In a saucepan, whisk together the lemon juice, sugar, and eggs. Add the margarine and cook over low heat while whisking constantly until thickened. Remove from heat and let it cool.
6. Pour the lemon curd on top of the cooled cheesecake and refrigerate for at least 6 hours or overnight.
7. Serve chilled and enjoy!