Lemon Curd Cheesecake

Crust : 2 cups flour, 1/2 c firmly packed brown sugar, 1 tsp vanilla, pinch of salt, 1 cup unsalted butter diced- Preheat oven to 350 degrees. Put the flour, sugar vanilla and salt in the food processor. With motor running- add the butter thru feeder tube and process till smooth dough forms. Press into a 10 inch springform pan and bake for 10 min till dough set.Remove from oven and let cool.

Filling : 1 pound cream cheese, 3/4 cup sugar, 3 eggs, dash of vanilla, and if desired 3/4 cu blueberries or any other seasonal berries.
Put cream cheese, sugar and eggs into bowl of food processor- process till smooth- add vanilla and mix.
If using berries- stir in gently.
Pour mixture into crust and bake till set 45 min to 1 hour. Remove from oven and set aside to cool- at least 30 min.

Lemon Curd :
You could purchase- but here is recipe.
1/2 cup freshly squeezed lemon juice, zest of 1 lemon, 1-1/3 cup sugar, 4 eggs, 1 egg yolk, 1/2 c unsalted butter diced.
Put the juice, zest, sugar and eggs in a metal bowl and mix well. Add the butter and place bowl over a pan of gently simmering water. Cook- stirring often till the mixture is thick and coats the back of a spoon. (about 5-8 min) Set bowl aside to cool. Pour the curd over the cheesecake and allow to set in refrigerator for about 2 hours.

Serve with whipped cream etc..

Enjoy!!!