Ingredients
1-1/2 cups crushed lemon cream-filled sandwich cookies2 tablespoons sugar1/4 cup butter, meltedLEMON FILLING:2/3 cup plus 2 tablespoons sugar5 tablespoons cornstarch1 cup water2 large egg yolks, lightly beaten1/3 cup lemon juice2 tablespoons butter1 teaspoon grated lemon zestCHEESECAKE LAYER:1 envelope unflavored gelatin1/2 cup lemon juice3 packages (8 ounces each) cream cheese, softened3/4 cup sugar1 cup heavy whipping cream, whipped2 teaspoons grated lemon zest
Preparation
Combine the cookie crumbs and sugar; stir in butter. Press onto the bottom of a lightly greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool pan on a wire rack.
In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and zest. Cool to room temperature without stirring.
In a small saucepan, sprinkle gelatin over lemon juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is dissolved. Remove from the heat.
In a large bowl, beat cream cheese and sugar. Gradually beat in gelatin mixture until combined. Fold in the whipped cream and lemon peel.
Spoon three-fourths of cheesecake mixture into crust; build up edges slightly. Chill for 5 minutes. Spoon lemon filling over cheesecake layer to within 1/2 in of edges. Top with remaining cheesecake mixture. Cover and refrigerate overnight.
Carefully run a knife around edge of pan; remove sides of pan. Refrigerate leftovers.
