For the cheesecake:
1 lb Philadelphia cream cheese
4 whole eggs
1 cup heavy cream
1/2 cup granulated sugar
1 lemon (zest and juice)
1 lb sugar cookies (ground)
2 oz melted unsalted butter
2 oz cane sugar
For the topping:
4 oz Philadelphia cream cheese
4 oz heavy cream
3 oz sugar
2 oz melted semi-sweet chocolate
1. Mix cream cheese, sugar, lemon zest, juice, and eggs. Add cream and salt. Chill.
2. Mix ground sugar cookies, cane sugar, and melted butter. Press into 12-inch springform pan. Chill.
3. Pour chilled cream cheese mixture into crust. Bake at 300°F for 55 minutes. Cool completely.
4. Whip topping cream cheese, sugar, and cream until stiff. Spread on cheesecake.
5. Melt chocolate, pipe stripes over the top, and feather with a toothpick.
Calories: 480 | Fat: 32g | Carbohydrates: 40g | Sugar: 24g | Protein: 7g
