Recipe for 1 (9-inch) spring form pan

Crust:

2 cups finely ground graham crackers 1 stick unsalted butter, melted Filling:

3 (unce) blocks cream cheese, softened

3.5 eggs

1 cup sugar

1 lemon, zested

½ teaspoon vanilla extract 1 3/4 cup sour cream

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it.

Press the Gram Cracker Crust mixture into the pan and set aside.

In the bowl of an electric mixer, beat the cream cheese on high speed until light and fluffy;

gradually add 1 cup of sugar, beating well. Add eggs, one at a time, beating well after each addition. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the

beaters. Pour the filling into the crust-lined pan.

Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the

water is about halfway up the sides of the cheesecake pan; the foil will keep the water from

seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle

it will firm up after chilling), so be careful not to overcook. Let cool in pan for

30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the

cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.

Un-mold and transfer to a cake plate. Using a spatula spread a layer of Lemon Curd topping

over the surface and garnish with raspberries

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.