Recipe: Lemon Mousse Cheescake (repost)

Hi Al...don't have any idea if this is close...but it was posted last thanksgiving..maybe it is something to start with..the Cheesecake Factory will not release any of their recipes I tried months ago for someone else...you can order them to be delivered to your home though. Good Luck!!

Lemon Cheesecake Mousse
From: EBWATERS

Wafer crust
5 tbsp. softened butter or margarine
6 oz. (44) vanilla wafers
1/4 C sugar

Cheesecake-Mousse filling

2 large lemons
4 eggs
3 8 oz. pkg. cream cheese
1 1/2 C sugar
1/3 C all purpose flour
Candied Lemon Zest for garnish

Preparation:

Smear well a 9" or 10" x 3" springform pan with 1 tbsp. butter. Seal the
outside of the pan with aluminum foil.
Grind vanilla wafers with sugar in food processor. Add remaining 4 tbsp.
butter, melted. Press crumb mixture into bottom of pan.
Grate 1 tbsp. lemon zest and squeeze 3/4 C lemon juice. (don't cheat on
this..USE fresh stuff!). Set both aside.
Soften cream cheese and beat smooth. Separate eggs. Gradually add 1 1/4 C
sugar to cream cheese and mix until light and fluffy. (about 5 minutes) Add
flour, egg yolks, lemon juice and zest and beat until smooth. (about 1
minute)
Whip egg whites to soft peaks and add remaining sugar to them beating into
firm peaks. Fold egg whites into lemon batter. Adjust oven rack to middle
position and preheat oven to 325 degrees. Pour the batter into the
spirngform pan and put springform into a baking dish just large enough to
contain it. Put dish in oven and add hot tap water to outer dish 1" up on
outside of springform pan. Bake until set and golder...about 55-65 minutes.
Cover cake, garnish with candied lemon zest, and chill for four hours. Run
knife along edge of cake to loosen and remove pan rim carefully. Pop in
freezer. (can keep frozen for a month). Cut frozen mousse with a slicing
knife heated with warm water and then dried thoroughly. (You can just
refrigerate the mousse in which case it will keep for 3 days, however, it
makes a much tidier serving frozen as it is pretty creamy)