Lemon Cheesecake

I've made a couple of cheesecakes lately that were loosely based on the following recipe: https://www.justapinch.com/recipes/dessert/other-dessert/italian-lemon-biscotti-cheesecake.html

The first had a biscotti crust only because we happened to have a pile of leftover biscotti.  The next was graham crackers and it was good too.  Sometimes I like using Anna's Cookies for a slightly different flavour. UPDATE on the crust: now we use half nuts and half cookies to make it less sugary. If you wanted to make this gluten free you could probably just smush some ground/chopped nuts in the pan and I'm sure it would do the trick.

Ingredients

CRUST

• 1 c finely crushed graham crackers/anna's cookies/biscotti
• 1 c finely chopped nuts (just almonds works well or whatever type you like or a mix)
• 1/3 c butter, melted

LEMON CHEESECAKE

• 1kg spreadable cream cheese (either leftover from a bar mitzvah or purchased at Costco) OR use 3 8oz blocks and WHIP IT GOOD 
• a generous 1/2 c sugar (original called for 3/4 cups but I do a bit less)
• 1 tsp lemon zest, grated
• 1 Tbsp lemon juice, fresh
• 1/2 tsp pure vanilla extract
• 3 eggs

Method

1. Preheat oven to 350'F
2. MIX crushed biscotti/graham crackers and melted butter. Press onto bottom and 1 inch up side of 9 inch springform pan. Bake for 8-10 minutes. Cool on wire rack.
3. BEAT cream cheese, sugar, lemon zest, juice and vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
4. BAKE 55 min. to 1 hour or until center is almost set.
5. Let cool then place in refrigerator - best to let it sit for at least 4 hours before slicing (if you can wait!)