Cheesecake Factory Lemon Cheesecake

3 pkgs (8 oz each) cream cheese, softened
1 c sugar
3 eggs
2 tbsp fresh lemon juice
1 1/2 tsp lemon extract
1 1/2 c whipping cream
1 jar (11 1/4 oz) lemon curd
1 (9 1/2) Graham Cracker Crumb Crust (see below)
Shaved white chocolate for garnish (optional)

In bowl of electric mixer, beat together cream cheese and sugar until smooth and
creamy. Add eggs, one at a time, beating after each addition. Add lemon juice,
lemon extract and 1/2 cup cream. Continue beating at medium speed 5 minutes.

Turn 1/2 of cheesecake mixture into Graham Cracker Crumb Crust (in 9 1/2-inch
spring form pan).

Using 1/2 of lemon curd, drop teaspoonfuls of lemon curd over top of cheese
filling. Carefully top with remaining cheese filling.

Drop teaspoonfuls of remaining lemon curd over surface of filling.

With a knife, swirl lemon curd slightly through cheese filling.

Bake in preheated 325-degree oven 1 hour and 15 to 20 minutes. Cool to room
temperature. Refrigerate until serving time.

Just before serving whip remaining 1 cup cream until thick and pipe onto top of
cheesecake for garnish. Decorate with shaved white chocolate, if desired.

Crust:
Combine 2 cups graham cracker crumbs and 2 tablespoons sugar with 5 tablespoons
melted butter.

Press into bottom and part way up sides of 9 1/2-inch spring form pan. Wrap
double thickness of foil around bottom and part way up sides of the outside of
pan to prevent any leakage.