Lemon Bar Cheesecake

Ingredients

• 0.5 cup butter cold cubed
• 32 oz cream cheese softened
• 2  egg yolks 
• 4 large eggs 
• 2 cups flour all-purpose
• 1 cup granulated sugar 
• 1 Tbsp ice-cold water 
• 2 cups easy lemon curd divided quick
• 0.5 cup powdered sugar 
• 0.3 teaspoon salt 
• 2 teaspoons vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• plastic wrap
• hand mixer
• springform pan

Directions

1. Pulse first 3 ingredients in a food processor 3 or 4 times or just until blended.
2. Add butter, and pulse 5 or 6 times or until crumbly.
3. Whisk together egg yolks and 1 Tbsp. ice-cold water in a small bowl; add to butter mixture, and process until dough forms a ball and pulls away from sides of bowl, adding up to 1 Tbsp. remaining ice-cold water, 1 tsp. at a time, if necessary. Shape dough into a disk; wrap in plastic wrap. Chill 4 to 24 hours.
4. Roll dough into a 14-inch circle on a lightly floured surface. Fit dough into a lightly greased 9-inch dark springform pan, gently pressing on bottom and up sides of pan; trim and discard excess dough. Chill 30 minutes.
5. Meanwhile, preheat oven to 32
6. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended.
7. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla.
8. Pour two-thirds of cheesecake batter (about 4 cups) into prepared crust; dollop 1 cup lemon curd over batter in pan, and gently swirl with a knife. Spoon remaining batter into pan.
9. Bake at 325 for 1 hour to 1 hour and 10 minutes or just until center is set. Turn oven off.
10. Let cheesecake stand in oven, with door closed, 15 minutes.
11. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
12. Remove sides of pan, and transfer cheesecake to a serving platter. Spoon remaining 1 cup lemon curd over cheesecake, and, if desired, top with Candied Lemon Slices.