Meyer Lemon Cheesecake with Biscoff Crust

Biscoff crust

• 5 ounces Biscoff cookies, crumbled
• 1/3 cup sugar
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter, melted and cooled

1. Heat oven to 350. Prepare a 9-inch springform pan.
2. In a food processor, blitz Biscoff cookies until finely ground. Add sugar and salt and continue to process. Slowly pour in melted butter and process again.
3. Press mixture into bottom and up sides of springform pan. Bake in 350 oven for 10 minutes. Remove and let crust cool to room temperature.

Meyer lemon cheesecake filling

• 3 (8 oz.) packages cream cheese (low-fat is ok, no-fat is not)
• 4 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 2 Meyer lemons, zest removed and juice reserved
• 1 (16 oz.) carton sour cream (low-fat is ok, no-fat is not)
• 1 tablespoon sugar

1. Preheat oven to 350.
2. In a mixing bowl, place cream cheese and beat with an electric mixer until fluffy. Add eggs one at a time, mixing well after each addition. Add the sugar and mix well, scraping down the sides of the bowl as needed.
3. Add 1/2 of the zest to the cheesecake batter, reserving the remainder. Add all of the juice and the extracts to the batter, and continue to mix. Pour batter into prepared crumb crust. Place pan on baking sheet and bake at 350 for 45 minutes or until cake is just set in center. Remove cake from oven but do not turn off oven.
4. Whisk together sour cream, 1 tablespoon sugar and remaining lemon zest. Spoon mixture onto the cheesecake and spread with an offset spatula or knife. Return the cake to the oven and bake for 10 additional minutes. Remove cheesecake from oven and let cool to room temperature. Store cheesecake, well-wrapped in refrigerator.