Preparation / Directions:
CRUST Combine cookies and butter and press into a lightly buttered 10-inch
FILLING 8 ozs. white chocolate 1/2 cup heavy cream 2 pounds cream cheese 1
1/2 cups sugar 4 eggs 1/3 cups freshly squeezed lemon juice 1 Tablespoon
grated lemon zest 1/2 tsp. lemon extract
Melt the chocolate with the cream until mixture is smooth. Cool. Beat the
cream cheese with the sugar until light and fluffy. Beat in the cooled
Add the eggs one at a time, beating well. Beat in the lemon juice, zest and
extract. Pour into crust. Bake at 350 degrees for 45 to 50 minutes. Cool
and then refrigerate.
GLAZE: 6 ozs. bittersweet chocolate, chopped 1 oz. unsweetened chocolate,
chopped 2 Tablespoons light corn syrup 3 Tablespoons butter
Combine chocolates and syrup and heat until melted and smooth. Remove from
heat and add butter. Spread warm glaze over the cake and smooth.