Ingredients
Gingersnap Crust
1 - 12 oz container of gingersnap cookies (yields about 3½ cups of crumbs with leftovers)
4 Tablespoons Lindsay “Buttery” Olive Oil
Cheesecake
2 (8 oz) packages of cream cheese, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1/4 cup Lindsay “Buttery” Olive Oil
2 tsp vanilla
3 Tablespoons fresh lemon juice
¼ tsp salt
1 Tablespoon cornstarch
1 - 16 oz container of sour cream (not low fat)
1 10.5 oz jar of premade lemon curd