In a medium saucepan set over low heat, whisk together 1/2 Cup fresh lemon juice 2 tsp. fresh lemon zest 1/2 Cup sugar 3 large eggs

Then, take 6 Tbs of cold butter cut into small chunks Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold the marks that the whisk leaves behind

When the first bubbles appear on the surface, remove from heat immediately Cover and chill until cold and thick, about 1 hour

In a food processor, pulse together 1 1/2 Cup crushed graham crackers 2 Tablespoons sugar 1/4 Cup walnuts 1/2 cup melted coconut oil 1/2 tsp. vanilla Press firmly into an oiled 9x13 baking dish  Set in the fridge until chilled and firm

In a large bowl, combine 1 Tbs fresh lemon juice 1 tsp. finely shredded lemon zest (3) 8 oz. packages cream cheese, softened 1 1/2 Cup sugar 2 tsp. vanilla extract 1/2 Cup sour cream Continue mixing until everything is fully combined, scraping the sides of the bowl as needed

Spread the no bake cheesecake filling evenly over the chilled crust Gently pour the chilled lemon curd over the cheesecake filling Garnish with additional whipped cream and lemon zest

Enjoy the Lemon Cheesecake Delight Dessert

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