White Chocolate Lemon Cheesecake

Preheat oven to 350 degrees. Butter the bottom and sides of a 9" springform pan. Using heavy duty foil, wrap the outside of the pan, making sure the foil extends above the edges of the pan.

Crush graham crackers using a food processor or by placing the crackers in a Ziploc bag and crushing them well with a rolling pin. Combine cracker crumbs with lemon zest, sugar and melted butter. Press crumbs into bottom of prepared pan. Refrigerate.

Melt white chocolate in a double boiler. Beat cream cheese and sugar on medium- low speed until smooth and creamy.

Add lemon and vanilla and mix. Add eggs, one at a time mixing gently after each to combine. Add melted chocolate, sour cream and heavy cream. Stir gently just until combined.

Pour cheesecake mixture into prepared crust. Smooth top with a spatula and tap pan once or twice firmly on your countertop to remove any air bubbles. Place cheesecake into a large roasting pan.

Pour in hot water to a depth of 1 inch. Bake for 55 to 60 Minutes or until top is set except at the center. Remove from oven and cool. Run a knife around the edges of the pan and allow to cool completely. Refrigerate cheesecake overnight.

Melt white chocolate in a double boiler. Place lemon cream in a small bowl. Add melted chocolate and stir gently to combine. 

Spread lemon cream over cheesecake. In a mixer bowl, beat butter and cream cheese until well combined. Gradually add confections sugar and beat until we incorporated.

Fit a large piping bag with a star tip,1M or #825. Pipe cream cheese frosting over lemon cream in desired pattern. serve or refrigerate up to 3 weeks.