2½ cups finely ground LEMON COOLER GIRL SCOUT COOKIES
¼ to ½ cup unsalted butter, melted
2 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 lemon, zest finely grated
1 pint sour cream
To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Firmly press the mixture over the bottom of the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
To prepare filling: In a large bowl, beat the cream cheese on low speed for 1minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.
To prepare water bath: Set the pan on a large piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
Bake in a preheated 325 degree oven for 45 minutes. The cheesecake should still jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.
2 tablespoons butter
2 pints fruit
3/4 cup granulated sugar
1 teaspoon cornstarch
1 lemon, juiced
Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring up to a slow boil and stir gently until the fruit breaks down and release their natural juice. The consistency should remain a bit chunky. Cool to room temperature and serve on top of cheesecake. Yield: 2 1/2 cups