Lemon Curd Cheesecake

Combine the biscuit crumbs and melted butter in a bowl. Press the crumb mixture into the bottom of a springform pan with a removable base. Refrigerate to set.

In the top of a double boiler over gently simmering water, mix the lemon curd ingredients. Cook, stirring often, until the mixture thickens and coats the back of a spoon. Remove from heat and let it cool completely.

1. In a small bowl, add the gelatin powder to cold water and let it sit until the gelatin swells. Place the bowl over a pot of simmering water, stirring until the gelatin melts, then let it cool before use. | 2. In a large bowl, use an electric mixer on medium-high speed to beat the cream cheese until smooth and creamy. Gradually add sugar, lemon zest, and lemon juice, and then beat in the lemon curd (reserving 1/2 cup of the curd for topping). | 3. Whip the heavy cream in a separate bowl until it thickens, then set aside. | 4. Stir the dissolved gelatin into the cream cheese mixture until well combined, then gently fold in the whipped cream with a spatula. | 5. Pour the filling over the prepared crust and refrigerate for at least 3 hours or until set.

1. Spread the reserved lemon curd over the top of the cheesecake and pipe whipped cream along the edges, if desired. | 2. Slice with a hot knife for clean cuts, and enjoy!