Double Lemon Cheesecake

 If you are a cheesecake connoisseur...

If you love lemon.
If you love fresh fruit. 

If you love to make your taste buds happy.

You need to make this!

The recipe is from Philadelphia cream cheese...and is truly delicious!  It is not hard to make and cooks up like a dream.  I'll tell you what makes this lemon cheesecake different from others I've had...drum roll please... it's the lemon curd on top...divine! 

crust-
1 cup vanilla wafer cookie crumbs
3 T sugar
3 T butter, melted

filling-
3 pkg, 8 oz, cream cheese, softened
1 c sugar
3 T flour
2 T lemon juice
1 T grated lemon peel (i used 2)
1/2 tsp vanilla
3 eggs
1 egg white

topping-
3/4 cup sugar
2 T cornstarch
1/2 water
1/4 cup lemon juice
1 egg yolk, beaten

crust-
mix crumbs, sugar and butter; press onto bottom of 9-inch pan.  bake 325 F, 10 min if using a silver pan/ bake 300 F, 10 min if using a dark pan)

filling-
mix cream cheese, sugar, flour, juice, peel and vanilla with mixer on med speed until well blended.  add 3 eggs and egg white, mixing on low.  pour over crust.
bake at (325 F for 50-55 min or until center is almost set in a silver pan/ 300 F for 50-55 min for a dark pan).  refrigerate at least 4 hrs or overnight.

topping-
mix sugar and cornstarch in a saucepan; gradually stir in water and juice.  bring to low boil on med heat, stirring constantly until clear and thickened.  stir 2 T of hot mixture into egg yolk; return to hot mixture.  cook 1 minute more, stirring constantly.  cool slightly.  spoon topping over cheesecake; refrigerate.

i've made it a few times and top it either with fresh blueberries or raspberries.