Instructions: Mix the crust ingredients with a fork until evenly moistened. Press into the bottom of a 9" spring-form pan.

Preheat oven to 425 degrees.

Cream the cream and cottage cheeses until smooth and add the sugar and flour. Blend in the yogurt, add the eggs and extra yolks until smooth and thoroughly incorporated. Stir in lemon juice and zest. Pour into prepared cake pan and bake 15 minutes at 425 degrees.

Reduce heat to 225 degrees and bake another 40 minutes. Cake will be set in middle and slightly golden in color.

Remove cake from oven. Increase temperature to 350 degrees. Mix sour cream topping ingredients. Gently spread on cake top and return to oven for an additional 8 minutes to set sour cream topping. Place cake in refrigerator immediately and chill overnight.

Lemon Curd: In a medium saucepan, heat together 1 1/4 cup of the water and 3/4 cup of the sugar. In a medium bowl, stir together the egg yolks, 1/4 cup remaining sugar, 1/4 cup remaining water and the 6 tbsp. and all of corn starch. Bring to a boil and stir in egg yolk mixture, whisking constantly to blend ingredients and prevent scorching. Stir over medium heat until thickened and custard consistency is reached (1-2 minutes). Remove from heat and stir in juices and zest. Lastly, add butter and cool to room temperature (if using right away) or cover with plastic wrap and refrigerate.

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