Preheat oven to 400?.
To prepare the crust, lightly spoon flour into a dry measuring cup, and level with a knife. Place 2/3 cup flour and 2 tablespoons sugar in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400? for 10 minutes; cool on a wire rack.
Reduce oven temperature to 325?.
To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 3/4 cups sugar and the next 4 ingredients (1 3/4 cups sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition.
Pour the cheese mixture into prepared pan. Spoon mounds of Lemon Curd over filling, and swirl together using the tip of a knife. Bake at 325? for 1 hour and 15 minutes or until cheesecake is almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill for at least 8 hours.
CALORIES 310(33% from fat); FAT 11.4g (sat 6.4g,mono 3.5g,poly 0.6g); PROTEIN 12.2g; CHOLESTEROL 126mg; CALCIUM 155mg; SODIUM 458mg; FIBER 0.2g; IRON 0.7mg; CARBOHYDRATE 39
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 16|
|Calories from Fat: 28 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 69.9mg||22 %|
|Sodium 117mg||4 %|
|Potassium 34mg||1 %|
|Total Carbohydrate 75.6g||22 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 75.3g|
|Protein 2.7g||4 %|
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Calories per serving: 333
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