Lemon Verbena Cheescake

Cheesecake  Lemon Verbena Cheesecake

2 cups graham cracker crumbs
2 8-ounce packages of cream cheese
1 stick butter, melted
2 large eggs
1 cup sugar, divided
1 teaspoon vanilla
1 tablespoon lemon verbena leaves, finely minced
1 cup sour cream

Preheat oven to 400-degrees F. Blend crumbs, and melted butter with 2 tablespoons sugar. Reserving 2 tablespoons crumb mixture for later garnish, press remaining onto the bottom and sides of a lightly greased spring-form pan. Chill pan in freezer, while preparing filling.

Beat cream cheese and remaining sugar until smooth and light. Add minced verbena leaves. Beat in eggs and vanilla, until just blended. Stir in sour cream. Pour into chilled crust and bake for 10 minutes.

Then, lower oven temperature to 200-degrees F, and bake for an additional 45 minutes.

Turn off oven; allow cheesecake to cool with oven door open, for 2 to 3 hours.

Garnish with crumbs. Serve on chilled dessert plates, garnishing each serving with a bit of whipped topping and a lemon verbena leaf.

Chilled dessert forks are a cool, refreshing touch, also!


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