Lemon Curd Marbled Cheesecake

I love

cheesecake.

And I

love

Lemon Curd.

This is

what happens

when you

combine

the two...

It becomes

food

heaven.

Lemon Curd Marbled Cheesecake

From Epicurious

For the crust:
1 1/3 cups graham cracker crumbs
1/3 sugar
1/8 tsp salt
5 tbsp butter, melted

For filling:
3 (8oz) packages cream cheese, softened
1 cup sugar
3 eggs
3/4 cup sour cream
1 tsp vanilla
1 cup lemon curd

1. Preheat oven to 350 degrees.

2. Mix crust ingredients in a bow, then press onto the bottom of a springform pan.  Bake for 10 minutes, then cool crust completely.

3. Reduce oven temp to 300.

4. Beat together cream cheese and sugar in a bowl with an electric mixer until creamy. Add the eggs one at a time, beating until fully mixed. Beat in sour cream and vanilla.

5. Pour 2/3 of the cream cheese filling onto the crust, then spoon half of the lemon curd over the filling and swirl with a small knife. Repeat with the remaining filling and curd.

6. Set the cheesecake on a rimed baking sheet, then add enough water to cover the bottom of the pan. Bake until set (edges will be firm but center will tremble when the pan is gently shaken) about 45 minutes. Cool completely, about 2 hours.

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