Lemon Cheesecake with Lemon-Rosemary Shortbread Crust Recipe | Valerie Bertinelli | Food Network

Ingredients

• 15 Lemon-Rosemary Shortbread Cookies (about 12 ounces), recipe follows
• 3 tablespoons unsalted butter, melted
• 2 pounds cream cheese, at room temperature
• 3/4 cup sugar
• 1/2 cup sour cream, at room temperature
• 3 large eggs, at room temperature
• 2 tablespoons fresh lemon juice (from about 1 lemon)
• 1 tablespoon lemon zest (from about 2 lemons)
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 10 ounces lemon curd
• 3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan
• 1 cup granulated sugar
• 1 tablespoon finely grated lemon zest
• 2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon vanilla
• 3 1/2 cups all-purpose flour