The recipe for the Cheesecake is adapted from Epicurious. I've changed it up in several ways, using Meyer lemons and making a Chocolate Crust. No big surprise there! This cheesecake is great just about any time!
MEYER LEMON CHEESECAKE WITH CHOCOLATE CRUST
Chocolate Cookie Crust
2 cups chocolate wafer cookies (grind in food processor)
6 Tbsp butter, melted
5 8-ounce packages (Philadelphia brand) cream cheese, room temperature
2 cups sugar
1/4 tsp salt
7 large eggs
3 cups (24 ounces) sour cream
2 Tbsp (packed) finely grated Meyer lemon peel
2 Tbsp fresh Meyer lemon juice
Preheat oven to 350°F.
Stir cookie crumbs and butter in medium bowl until evenly moistened.
Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with
Bake crust about 10-12 minutes. Cool completely. Reduce oven temperature to 325°F.
Stack 3 large sheets of foil on work surface. Put cheescake pan in center. Gather foil around pan bottom and up sides (to waterproof it)
Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Gradually beat in sugar, then salt. Beat in eggs, 1 at a time. Beat in sour cream, grated lemon peel, and lemon juice. Pour filling into cheese cake pan.
Place wrapped cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. Remove cake pan from water bath; remove foil. Cool cake in pan on rack 2 hours. Chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days.
Cut around pan sides; carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake (still on pan bottom) on platter.
The pan: It must be three inches high to hold all the filling. If your nine-inch springform pan is that high, it can be used instead.