Directions:
Preheat oven to 325°F.
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 10-inch springform pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice, vanilla extract, cream, flour, lemon zest, lemon extract, and food coloring (if using). Add eggs, one at a time, beating after each addition on low. Stir in lemon zest.
Pour mixture over crust.
Bake for 55 minutes or until center is set.
Let cool completely. Refrigerate overnight before serving! Decorate cake as desired.
I await your comments! Enjoy!
