Lemon Swirl Cheesecake
Yield: 12 Servings
Bon Appetit April 1995 "Cover Recipe"/RobieLynn

Crust:
6 whole graham crackers --
1 about 3 ounces
1 c walnuts -- toasted
3 tb butter -- melted
2 tsp lemon peel -- grated

Filling:
16 oz cream cheese -- at room temperature
1/2 c sugar
1/2 c frozen lemonade concentrate thawed
2 tsp lemon peel -- grated
3/4 c sour cream
2 large eggs

Topping:
1 c sour cream
11 1/4 oz lemon curd -- purchased
2/3 c whipping cream -- chilled
2 1/4-inch 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 9-inch 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 3/4 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 small l sharp knife around sides of cake. Start in 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.