LEMON CURD CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Stir together shortbread crumbs and butter for crust in a bowl; press into the bottom of the prepared pan.
• Bake in the preheated oven for 5 to 7 minutes. Remove from the oven and let sit while you prepare the filling.
• Beat cream cheese and sugar with an electric mixer until smooth, 2 to 3 minutes. Add whipping cream, eggs, egg yolk, flour, lemon zest, vanilla, and lemon extract and blend until smooth. Pour into the pan on top of the crust.
• Wrap the bottom of the pan with foil, and set into a baking dish. Pour hot water into the baking dish until half full.
• Bake in the preheated oven until edges are set and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
• Remove from the oven and run the tip of a table knife around the edges of the pan. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 3 hours to overnight.
• When ready to serve, spread top with lemon curd.