Recipe - Lemon Swirl Cheesecake

Crust:
6 Whole Graham Crackers
About 3 ounces
1 cup Walnuts toasted
3 tablespoon Butter melted
2 teaspoon Lemon Peel grated
Filling:
16 ounce Cream Cheese at room
Temperature
One half cup Sugar
One half cup Frozen Lemonade Concentrate
Thawed
2 teaspoon Lemon Peel grated
Three fourths cup Sour Cream
2 lg Eggs
Topping:
1 cup Sour Cream
11 One fourth ounce Lemon Curd purchased
2/3 cup Whipping Cream chilled
2 1/4Inch Thick Lemon Slices
Cut into 4
Wedges
8 small Mint Sprigs

For Crust: Position rack in center of oven and preheat to 350 degrees.
Finely grind graham crackers in processor. Add nuts; process until coarsely
chopped. Add butter and lemon peel; blend using on/off turns just until
crumbs are moist. Press crumbs firmly onto bottom (not sides) of 9inch
diameter springform pan. Bake until crust is set, about 10 minutes. Cool.
Maintain oven temperature. For Filling: Using electric mixer, beat cream
cheese, sugar, lemonade concentrate and lemon peel in large bowl until
smooth. Beat in Three fourths cup sour cream. Add eggs 1 at a time, beating just
until combined. Pour filling into crust. Bake until center moves only
slightly when pan is shaken, about 50 minutes. Transfer cake to rack; cool
5 minutes. Meanwhile for topping: Whisk 1 cup sour cream in small bowl
until very smooth. Whisk lemon curd in another small bowl until very
smooth. Run smal l sharp knife around sides of cake. Startin at outside
edge of cake. spoon small alternating dollops of sour cream and lemon curd
sides by side in concentric circles atop warm cake, covering cake
completely. Gently shake pan to smooth out toppings. Using tip of knife,
gently swirl toppings, forming marble design. Chill cake uncovered
overnight. Using electric mixer, beat cream in medium bowl until stiff
peaks form. Spoon cream into pastry bag fitted with a medium star tip. Run
small sharp knife around sides of cake to loosen. Release pan sides.
Transfer cake on platter. Pipe cream in decorative scallop border around
top edge of cake. Garnish with lemon slices and mint sprigs. Recipe By
: Bon Appetit April 1995 "Cover Recipe"/RobieLynn From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip