Ingredients
3-1/2 cups graham cracker crumbs1-3/4 cups sugar, divided 1 tablespoon ground cinnamon1-1/4 cups butter, melted2 packages (8 ounces each ) cream cheese, softened2 cups heavy whipping cream1 teaspoon lemon extract2 jars (10 ounces each) lemon curd or 1 can (15-3/4 ounces) lemon pie filling
Preparation
In a large bowl, mix cracker crumbs, 3/4 cup sugar and cinnamon; stir in butter. Reserve half of mixture for topping. Press remaining crumb mixture onto bottom of a greased 13x9-in. baking dish.
In a large bowl, beat cream cheese and remaining sugar until smooth. Gradually beat in cream and extract until soft peaks form. Spread half of the cream cheese mixture over crust. Gently spread lemon curd over cream cheese layer. Spread with remaining cream cheese mixture. Sprinkle with reserved cracker crumb mixture. Refrigerate, covered, overnight.
