Crust:

In a processor, finely grind the almond cookie

Add the butter, salt and sugar in food processor and pulse until crumbly and adherent and has the texture of wet sand

Cut out a 9 inch diameter piece of parchment paper and place at bottom of 9 inch springform pan. If you have individual sized tart pans you can use these in the same way

Press the crumb mixture on the bottom and sides of the springform pan

Bake the crust until lightly golden , 10-12 minutes

Let cool, then wrap the outside of pan with aluminum foil

Filling:

In a measuring cup whisk together the eggs, vanilla and lemon oil

Using a standard mixer on medium high speed, beat the neufchatel or and goat cheeses until light and creamy, about 4 minutes.

Beat in the sugar and 1/4 tsp of salt until thoroughly blended, 1 to 2 minutes

Slowly pour in the egg mixture, beating constantly and scraping the sides of teh bowl as needed.

Add the sour cream and continue beating until the mixture is light and fluffy, 1 minute longer

Using a spatula give mixture a final stir scraping the sides and bottom

Lemon Curd:

Finely grate 1 tbsp of zest from the lemons and then squeeze 1/2 cup of lemon juice

Add both to a saucepan

Whisk in egg, sugar and salt

Cook the mixture over medium- low heat, whisking constantly until it turns a bright yellow and is thick enough to coat the back of a wooden spoon ( do not allow boiling)

Remove from the heat , whisk in the butter followed by the cream and then strain through a fine mesh sieve to eliminate the zest

Let cool to room temperature.

Use right away or cover with plastic wrap, pressing it directly on to the surface of teh curd and refrigerate up to 3 days.

Assembly:

Preheat oven to 375

Pour the filling into the crust and spread evenly.

Place the pan in a large roasting pan

Transfer the pan to the oven and pour in 1 inch of very hot water

Bake the cheesecake until just set and a toothpick inserted into center comes out clean, 1-1.5 hours. Add more water if necessary after 1 hour

Let cheesecake cool in the water bath with plastic wrap and refrigerate for at least 1 hour

Spread the lemon curd on the cheesecake. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days

Drench a kitchen towel in hot water and wrap it around the springform pan for 10 seconds. Unclasp and remove the pan sides.

Transfer to serving plate and serve

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original recipe was from Williams -Sonoma; New Flavors for desserts

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