lemonade layer cheesecake

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

2. For the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.

3. For the lemonade layer: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in sour cream, vanilla extract, lemon zest, and lemon juice. Add eggs one at a time, mixing well after each addition. Add yellow food coloring if desired.

4. Pour the lemonade cheesecake batter over the cooled crust, spreading evenly.

5. Bake for 60-70 minutes, or until the center is set and the edges are slightly golden. Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.

6. Refrigerate the cheesecake for at least 4 hours or overnight.

7. Spread lemon curd over the top of the chilled cheesecake.

8. Garnish with fresh berries before serving.

Prep Time: 30 minutes | Baking Time: 60-70 minutes | Total Time: Approximately 5 hours | Servings: 12 slices