Lemon Chiffon Cheesecake
3 pkg. ( 8oz each) 1/3 less fat Philadelphia Cream Cheese
1-1/4 cups sugar or Splenda
1/4 teaspoon kosher salt
1/2 teaspoon lemon extract
1 teaspoon real vanilla flavoring
1 tablespoon lemon juice
3 large eggs
2 cups fat free sour cream (divided)
1 cup fat free half and half
1/4 cup sifted flour
2-1/2 cups lemon curd (divided)
*1-1/4 logs of sugar cookie dough for crust
* Prepare cookie dough crust ahead of time. Form cookie dough into a ball and roll out to fit a greased 10-inch spring form pan. It is okay if dough spreads up the sides (looks decorative after baking). Pre-bake crust until light golden brown. Let cool completely before pouring batter in.
Cream together in a mixer, cream cheese, sugar, salt, lemon extract and vanilla flavoring (add lemon juice last).
Make sure all ingredients are completely mixed; set aside. In a separate mixing bowl, lightly beat eggs, 1-1/2-cups lemon curd, 1 cup of the sour cream, and 1 cup half & half.
Turn mixer on low and slowly add to creamed mixture. Gradually increase speed to medium.
Mix in sifted flour one tablespoon at a time until fully incorporated.
Pour batter into the pre-baked crust. Place into 350°F preheated oven and bake for one hour.
Remove from oven and let cool on wire rack for 20 minutes.
Topping: Mix together the remaining sugar, sour cream and lemon curd. Spread topping on cooled cheesecake. Turn oven up to 450°F. Return cheesecake to oven for 10 minutes, then turn oven off and leave cheesecake in oven for 1 hour.
Remove and let cool completely on a wire rack before chilling in the refrigerator for 3 hours or over night before serving.