Meyer Lemon Cheesecake

Directions

1. 1
   *If you can't get Meyer lemons, mix equal parts fresh orange and fresh lemon juice to approximate their sweet fragrance and flavor.
2. 2
   Preheat oven to 325°; grease a 9-inch springform pan with 3-inch sides.
3. 3
   Crust: in a bowl, combine the cookie crumbs and butter; press into bottom of cheesecake pan and freeze.
4. 4
   Filling: in a large mixer bowl, beat cream cheese and sugar on med-high speed for 3 minutes.
5. 5
   Add eggs, one at a time, beating after each addition.
6. 6
   Mix in zest, juice, and vanilla; pour over frozen crust.
7. 7
   Bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
8. 8
   Cool on the counter for 10 minutes (do not turn the oven off); the cake will sink slightly.
9. 9
   Topping: in a small bowl, combine sour cream, sugar, lemon juice, and vanilla; pour mixture into the center of cooled cake and spread out to edges.
10. 10
    Bake for 5 minutes more.
11. 11
    Cool on rack for 2 hours; cover and refrigerate for at least 6 hours before serving.