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White Chocolate And Lemon Cheesecake

1 1/2 cups chocolate wafer cookie crumbs
5 tablespoons butter, melted

8 oz white chocolate
1/2 cup heavy cream
2 pounds cream cheese
1 1/2 cups sugar
4 eggs
1/3 cups freshly squeezed lemon juice
1 tablespoon grated lemon zest
1/2 tsp. lemon extract

6 oz bittersweet chocolate, chopped
1 oz unsweetened chocolate, chopped
2 tablespoons light corn syrup
3 tablespoons butter

Combine cookies and butter and press into a lightly buttered 10-inch
springform pan.

Melt the chocolate with the cream until mixture is smooth. Cool.
Beat the cream cheese with the sugar until light and fluffy. Beat
in the cooled chocolate mixture.

Add the eggs one at a time, beating well. Beat in the lemon juice,
zest and extract. Pour into crust. Bake at 350 degrees for 45 to
50 minutes. Cool and then refrigerate.

Combine chocolates and syrup and heat until melted and smooth.
Remove from heat and add butter. Spread warm glaze over the cake
and smooth.

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