Ingredients
1-1/2 cups graham cracker crumbs3 tablespoons butter, melted4 packages (8 ounces each) cream cheese, softened1 cup sugar2 tablespoons all-purpose flour2-1/2 teaspoons vanilla extract5 large eggs, room temperature, lightly beaten1/2 cup heavy whipping cream1/4 cup lemon juice1 tablespoon grated lemon zest1/3 cup poppy seeds
Preparation
Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside.
In a large bowl, beat cream cheese, sugar, flour and vanilla until smooth. Add eggs, cream, lemon juice, zest and poppy seeds. Beat on low speed just until combined. Pour into prepared crust.
Place pan on a baking sheet. Bake until center is almost set, 55-60 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
