Ingredients
For the Lemon Cookie Crust:
1 ½ cups flour
½ cup sugar
2 tablespoons lemon zest
1 ½ sticks butter, cut into ¼ inch cubes
2 egg yolks
For the Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1¼ cups sugar
Scraped seeds from one vanilla bean pod
1 ½ tablespoons flour
3 large eggs plus one yolk
¼ cup heavy whipping cream (or sour cream)
3 tablespoons fresh lemon juice
1 teaspoon vanilla
For the Sour Whipped Cream:
½ cup sour cream
¾ cup heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla
Preparation
