Preheat oven to 325 degrees

Graham Cracker Crust

2 Cups Graham Cracker Crumbs

3 Tablespoons Sugar

1 Stick butter, melted

Mix crumbs and sugar. Add the melted butter and mix until well incorporated. Press mixture into a 9 inch springform pan and refrigerate until you are ready to fill it.

Cheesecake Filling

2 8oz boxes Cream Cheese, room temperature

4 Eggs

1/2 Teaspoon Cream of Tarter

2 Teaspoons Flour

1 Cup Sugar

1 Teaspoon Vanilla

Separate eggs. Beat the whites with the Cream of Tarter until stiff peaks form and set aside. Beat the yolks with the flour until it has a pudding like consistency, this will take a few minutes. Add the vanilla, beat until incorporated. Beat the cream cheese and sugar into the yolk mixture, alternating, continue beating until smooth and creamy. Carefully fold the egg whites into the yolk and cream cheese mixture. Pour into the refrigerated crust. Bake at 325 for about an hour or until the middle starts to crack and top is slightly browned.

Lemon Curd Topping

1 Cup Water

1/4 Cup Lemon Juice

2 Teaspoons Lemon Zest, grated

2 Egg Yolks

1/4 Cup Butter, unsalted

1 Cup Sugar

1/4 Cup Cornstarch

Whisk together water, lemon juice and egg yolks. In a medium saucepan mix cornstarch and sugar. Gradually add liquid, whisking to avoid lumps. Bring to a full boil, stirring constantly. Boil for one minute. Cool completely before topping your cheesecake.