Lemon Mousse Cheesecake

Directions

1. 1
   Let cheesecake batter stand at room temperature 1 hour.
2. 2
   Mix graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 11 oz.
3. 3
   crumb mixture to each pan.
4. 4
   Bake in 325 degrees F standard oven 10 min.
5. 5
   Cool.
6. 6
   Combine cheesecake batter, lemon zest and juice; pour evenly over crusts.
7. 7
   Place in water bath, using separate water-filled pan for each cheesecake.
8. 8
   (See directions on tub of Cheesecake Batter for how to prepare water bath.)
9. 9
   Bake 50 to 1 hour 5 min.
10. 10
    or until centers are almost set; cool completely.
11. 11
    Bring 2 qt.
12. 12
    of the water (or 2 cups of the water for trial recipe) to boil in large saucepan.
13. 13
    Whisk egg yolks and remaining 1-1/4 qt.
14. 14
    water (or remaining 5 Tbsp.
15. 15
    water for trial recipe) in large bowl until well blended.
16. 16
    Add dry pudding mix; mix well.
17. 17
    Gradually stir into boiling water.
18. 18
    Return to boil; cook 5 to 7 min.
19. 19
    or until thickened.
20. 20
    Remove from heat; cool over water bath, stirring occasionally.
21. 21
    Beat cream with mixer on high speed until stiff peaks form; fold into lemon mixture.
22. 22
    Spread evenly over cheesecakes.
23. 23
    Refrigerate several hours or overnight.