Raspberry Lemon Cheesecake
1/2 cups ground amaretti cookies
1/4 cup unsalted butter, melted
2 1/2 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup heavy cream
6 egg yolks
1/2 cup lemon curd
1 half pint Driscoll raspberries
Heat oven to 325 degrees F.
In a large bowl, mix together cookie crumbs and melted butter until well combined. Press into the bottom of a 10-inch springform pan. Bake 10 minutes or until golden and crisp.
In a large mixing bowl, using a mixer on medium speed, beat together cream cheese and sugar until fluffy - about 1 minute. Beat in vanilla and cream until combined. Beat in egg yolks until well combined - about 2 minutes. Pour batter over prepared crust. Swirl lemon curd throughout cheesecake batter. Bake 1 hour and 10 minutes, or until light golden brown around edges, and no longer wobbly. Turn off oven and allow cheesecake to cool in oven for 10 minutes. Remove pan from oven and cool 1 hour. Cover and refrigerate for 4 hours or until ready to serve.
Makes 10 servings