Lemon Cheesecake

Description
Contributed by World Recipes Y-Group
 * Makes About 16 Servings.

Crumb Crust

 * 1½ cups graham cracker or other cookie crumbs
 * 3 tablespoons unsalted butter, melted

Cheesecake

 * 3 pounds cream cheese, at room temperature
 * ¾ cup sugar
 * 6 large eggs, at room temperature
 * ¼ cup strained lemon juice
 * 1 tablespoon vanilla
 * 1 or 2 lemons, thinly sliced for garnish, optional
 * mint sprig, for garnish, optional

Crumb Crust

 * 1) Combine cookie crumbs and butter, stirring together with fork.
 * 2) Gently press mixture into bottom of buttered 10 inch spring-form pan.
 * 3) Bake at 325°F for 15 minutes on middle rack until slightly dry.
 * 4) Cool slightly.

Cheesecake

 * 1) Meanwhile beat cream cheese and sugar with electric mixer on low speed until just combined.
 * 2) Scrape bowl and beaters and beat in eggs, two at a time, scraping bowl and beaters between each addition to avoid lumps.
 * 3) Beat in eggs only until absorbed.
 * 4) Stir in lemon juice and vanilla.
 * 5) Wrap double thickness of aluminum foil around bottom of pan.
 * 6) Place pan in roasting pan.
 * 7) Pour in batter.
 * 8) Place pans in oven.
 * 9) Pour warm water to depth of 1 inch into lower pan.
 * 10) Bake at 325°F about 1 hour or until lightly golden and firm, except for area about 2 inches in diameter in very center.
 * 11) Remove from oven.
 * 12) Loosen sides of cheesecake from pan with tip of small, sharp knife to prevent cracking.
 * 13) Leave cheesecake in the water filled pan until cool enough to handle.
 * 14) Remove pan from water.
 * 15) Peel away foil and cool to room temperature.
 * 16) Refrigerate cheesecake, loosely covered with foil, at least 8 hours or overnight.
 * 17) Loosen sides of pan from cheesecake with small, sharp knife.
 * 18) Remove side of pan.
 * 19) Garnish cheesecake with lemon slices and mint sprig.
 * 20) Cut cheesecake with sharp, thin knife, dipped in warm water and wiped clean between each cut.