To prepare sauce- in small bowl, whisk together eggs, butter, sugar, zest and lemon juice. Transfer to small saucepan, over medium heat, whisk vigorously, about 2 to 3 minutes. Remove from heat and transfer to a small bowl. Set aside to cool. Cover with plastic wrap and refrigerate about 1 hour.
To prepare crust- In medium bowl, mix together all ingredients until combined well. Press into bottom of 9 inch springform pan. Refrigerate 1 hour. To prepare filling- preheat oven to 425 F. In large bowl, beat cream cheese until smooth. Add sugar, zest and vanilla, beating well. Add flour, salt, eggs, egg yolks, one a a time, and cream. Add poppy seeds. Pour filling into pan and bake about 12 minutes. Reduce heat to 300 F and bake 1 hour. Remove from oven and cool on rack. Remove from pan and refrigerate overnight. Pour lemon sauce over cheesecake and serve. Serves 12.
Originally Submitted
7/9/2012
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