This homemade lemon curd cheesecake recipe has a sweet NILLA Wafers crust, creamy cheesecake filling, and is topped with homemade lemon curd.
Pulse NILLA Wafers in a food processor until crumbly. Measure out 1 1/2 cups.
Add melted butter and sugar and pulse until it resembles wet sand.
Scoop a heaping tablespoon of crust mixture into 16 muffin liners.
Pat down with a spoon so that it is level. Bake at 325 degrees for 6 minutes. Cool.
Combine cream cheese, sugar, eggs, sour cream, and vanilla. Beat until smooth. Stir in lemon zest.
Scoop into muffin liners, filling halfway.
Bake for 20 minutes. DO NOT OVER-BAKE! Cool completely.
Spoon lemon curd over each cooled cheesecake. Refrigerate 30 minutes.
Lemon curd recipe here: https://gluesticksblog.com/2017/03/lemon-curd-hand-pies.html