crust 6 Tablespoons sugar 6 Tablespoons butter, melted 2 1/2 cups graham cracker crumbs filling 24 ounces regular cream cheese 1 1/2 cups regular sour cream 1/4 cup flour 1 teaspoon lemon flavoring 1 teaspoon lime juice 1 teaspoon vanilla 1 1/4 cups sugar 3 eggs 1 egg yolk Instructions crust Preheat oven to 350. Whisk together sugar and crumbs. Stir in melted butter, Press into prepared 10-inch springform pan. Bake for about 10 minutes until set and firm. Cool. filling Cream together cheese, sugar, flour and sour cream until smooth. add vanilla and lemon and lime along with egg yolk. Add additional eggs one at a time just folding in. Do not overmix. Preheat oven to 400 degrees. Brush exposed insides of pan with melted butter. Pour batter into pan, level. Place in hot water bath and bake on center rack for 10 minutes. Reduce heat and bake an additional 60 minutes. Turn off oven and allow residual heat to finish baking. This takes about 60 to 70 minutes with the door shut. Finished cake should look evenly firm yet slightly wet. Cool completely on wire rack before refrigerating. Allow 6 to 24 hours chill time to set before removing cake from pan. curd 1/2 cup fresh squeeze lemon juice 1 teaspoon fine lemon zest 1/2 cup sugar 1 egg 1 egg yolk 5 tablespoons unsalted butter Instructions curd Whisk together juice and sugar in a 2-quart saucepan. Whisk in zest and eggs. Cook over medium-low heat about 1 minute stirring constantly with a spatula. Scrape down sides often. Remove from heat. Stir in butter. Reduce heat to low and continue cooking, periodically removing from heat and stirring until curd begins to thicken and slight bubbles form. Pour finished curd in a bowl and cover the top with plastic wrap, pressing it against the curd so water doesn't form on top. Chill at least one hour. Top cheesecake with curd. Decorate with lemon and lime slices.