Lemon Curd-Topped Cheesecake - graham cracker crumbs

Method

• Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick springform pan).
• Mix graham crumbs and melted butter until well blended; press firmly onto bottom of pan.
• Beat cream cheese and 3/4 cup of the sugar in large bowl with electric mixer on medium speed until well blended.
• Add 3 of the eggs, one at a time, mixing on low speed after each addition just until blended.
• Stir in 1 Tbsp.
• of the lemon peel.
• Pour over crust.
• Bake 45 to 50 min.
• or until center is almost set.
• Run knife around rim of pan to loosen cake; cool before removing rim.
• Refrigerate at least 4 hours before serving.
• Meanwhile, beat remaining 3 eggs and remaining 3/4 cup sugar with wire whisk until well blended.
• Add remaining 1 Tbsp.
• lemon peel, the lemon juice and 2 Tbsp.
• butter; mix well.
• Microwave on HIGH 2 min.
• ; beat until butter is completely melted and mixture is well blended.
• Microwave an additional 2 min.
• or until mixture just comes to boil and is slightly thickened; stir.
• Cool completely.
• Cover and refrigerate until ready to use.
• Drizzle sauce evenly over cheesecake slices before serving.