Source  Our Best Bites

Recipe Added:  6/16/2012

Use a food processor, blender, or plastic bag and a rolling pin to crush the cookies into crumbs. Mix with the butter, melted and lightly press it into a 9″ spring form pan. Set aside. In the bowl of a mixer, beat the cream cheese until softened and smooth. Add the eggs, one at a time, beating completely after each addition. Add the sugar, salt, extracts and beat until smooth. Add the lemon juice, lemon zest, and sour cream and beat until light, fluffy, and completely combined. Scrape down sides of bowl occasionally. Pour the batter into the prepared pan.

Preheat oven to 375. Wrap the spring form pan in foil or a turkey roasting bag. Place the pan in a larger roasting or baking pan. Carefully pour water into the larger pan so it reaches halfway up the sides of the spring form pan. Bake the cheesecake 35-55 minutes or until the center is firm yet jiggly. Turn off the oven and crack open the door. Let the cheesecake cool until the pan can be comfortably handled (about 1-2 hours) and then remove the pan from the water bath and allow it to cool completely on a completely flat surface. Carefully wrap the pan in plastic wrap or aluminum foil and refrigerate for at least 8 hours (preferably overnight).

When ready to serve, carefully remove the sides of the spring form pan. In a small bowl, whisk together 1/4 cup sour cream, 1/4 cup sweetened condensed milk, and 1 1/2 Tbsp freshly squeezed lemon juice. Carefully spread it over the top of the chilled cheesecake. Using a sharp knife and wiping it clean after each cut, cut the cheesecake into slices and serve immediately. Makes 10-12 servings.

1. http://www.ourbestbites.com/2012/06/lemon-cheesecake/