Filling:
     16 oz Cream cheese
      1 c  Sugar
      3    Eggs
           Lemon juice from 2 lemons
  1 1/2 ts Real vanilla
    1/4 ts Salt
      3 c  Sour cream
           Lemon curd:
      4    Eggs
  4 1/2 oz Sugar
           Juice from 2.5 lemons
      4 tb Unsalted butter
           Crust: *
  Cheesecake base:
  1. Cream the sugar and cream cheese until sugar dissolves
  and mixture is light and creamy. Add in the eggs one at a
  time until incorporated.
  2. Add in lemon juice, vanilla, salt and sour cream. Chill
  base.
  3. Make cheesecake crust with melted butter and leftover
  muffins, graham cracker crumbs, etc.
  4. Place chilled mixture in a spring-form pan and place in
  a 275 degree oven for one hour and 15 minutes. Turn off
  oven and leave cheesecake inside for an additional 30
  minutes to set. Remove and chill. Top with lemon curd.
  Lemon Curd:
  1. Whip sugar and eggs together over low heat in a small
  saucepan . . .
  be sure to not let the mixture curdle.
  2. Add lemon juice and butter and continue to mix over low
  heat until mixture firms . . . chill and use for topping of
  cheesecake.
  * Crust:
  1. Use old muffin scraps . . . we like to use lemon poppy
  seed muffins from the day before . . . mix with some melted
  butter and line the bottom of the spring form or round cake
  pan.JM.
  Chef Joseph Ascoli Cetacea restaurant at the Camden Harbour
  Inn, Camden, Maine.
  This recipe was adopted from The Cake Bible
-----