For the crust:

1/3 cup sugar

1/8 teaspoon salt

5 tablespoons unsalted butter, melted and cooled

Heat oven to 350 degrees.  Butter a 9 inch springform pan.  Finely grind the cookies in a food processor.  Add sugar and salt and process again.  Add melted butter and process again.  Press mixture onto bottom of pan.  I like to use a flat bottom glass to flatten it out really evenly.  Bake for 10 minutes.  Remove from oven and let crust cool to room temperature.

For the filling:

3 - 8 oz. packages cream cheese ( I went full fat but you can do low-fat)

4 large eggs

1 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon lemon extract

2 lemons, zest removed and juiced - reserve both

16 oz. carton sour cream (I went full fat here too but you can do low-fat)

1 tablespoon sugar

Oven will still need to be at 350 degrees.

In a mixing bowl beat cream cheese until it is fluffy.  Add eggs one at a time mixing them in very well with cream cheese before you mix in the next one.  Add the sugar and mix.  Add 1/2 of the lemon zest to the cheesecake filling.  Add all of the juice and extracts to the filling.  When it is all mixed together really well pour batter over your prepared crust.  Bake for 45-55 minutes until cake is just set in center.  Remove cake from oven.  Whisk together sour cream, 1 tablespoon remaining sugar, and the rest of the lemon zest.  Spoon this on top of the cheesecake and spread it out evenly.  Return the cake to the oven and bake for 10-15 more minutes.  Remove cheesecake from oven and let cool to room temperature.  Store cake in the refrigerator - wrapping it well.

And that's it.  Pretty darn simple for so much creamy lemony goodness.  And that crust has the best bite and intense flavor.  I will be using it on some other desserts in the future.

Hope you enjoy.  I found the original recipe on Food52 - check out their site for more really good recipes.