Lemon Curd Marbled Cheesecake

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This is from epicurious. Mmmmmm i love lemon cheesecake! Cooking time includes chilling.

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Steps

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Whisk together zest , juice , sugar , and eggs in a 2-quart heavy saucepan.

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Add butter and cook over moderately low heat , whisking frequently , until curd is thick enough to hold marks of whisk and first bubbles appear on surface , about 6 minutes.

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Force lemon curd through a fine-mesh sieve into a wide shallow dish , scraping bottom of sieve , then cover surface with wax paper.

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Cool completely , stirring occasionally , about 30 minutes.

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Put oven rack in middle position and preheat oven to 350f.

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Invert bottom of springform pan , then lock on side.

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Stir together crumbs , 1 / 3 cup sugar , 3 / 4 teaspoon salt and 5 tablespoons butter in a bowl , then press onto bottom and 1 inch up side of springform pan.

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Place springform pan in a shallow baking pan and bake 10 minutes , then cool crust completely in springform pan on a rack.

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Reduce oven temperature to 300f.

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Beat together cream cheese and 1 cup sugar in a bowl with an electric mixer at medium speed until smooth , 1 to 2 minute.

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Ingredients

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fresh lemon zest, fresh lemon juice, sugar, eggs, unsalted butter, graham cracker crumbs, salt, cream cheese, sour cream, vanilla