Lemon Curd Cheesecake

Source: Me (Laurel)

Ingredients:
Crust:
1 1/2 cups crushed vanilla wafers
1/3 cup softened butter

Filling:
2 8-ox packages cream cheese (softened/room temp)
1/2 cup sugar
1/2 tsp grated lemon zest
1 tbsp. fresh lemon juice
1/2 tsp vanilla
2 eggs

Topping:
1/2 jar of lemon curd

Directions:
1. Preheat oven to 350F.
2. For crust, stir together wafer crumbs and softened butter until crumbly. Press into the sides and bottom of a 9" pie plate. Set aside.
2. For filling, beat cream cheese, zest, juice, and vanilla with electric mixer on medium speed until well blended. (It's important that the cream cheese be room temp, or else your filling will be lumpy.) Add eggs, mix  just until blended. Pour into prepared pie crust.
3. Stir lemon curd in a small bowl until smooth and thin (it helps to microwave for a few seconds). Pour curd in stripes about 1" apart on top of filling. Drag knife in an "S" pattern through the stripes to create a marbled design in the curd.
4. Bake 40 minutes or until center is almost set. Cool, then refrigerate at least 3-6 hours before serving.