Instructions: For Crust: Position rack in center of oven and preheat to 350 degrees.

Finely grind graham crackers in processor. Add nuts; process until coarsely chopped. Add butter and lemon peel; blend using on/off turns just until crumbs are moist. Press crumbs firmly onto bottom (not sides) of 9-inch diameter springform pan. Bake until crust is set, about 10 minutes. Cool.

Maintain oven temperature. For Filling: Using electric mixer, beat cream cheese, sugar, lemonade concentrate and lemon peel in large bowl until smooth. Beat in 3/4 cup sour cream. Add eggs 1 at a time, beating just until combined. Pour filling into crust. Bake until center moves only slightly when pan is shaken, about 50 minutes. Transfer cake to rack; cool 5 minutes. Meanwhile for topping: Whisk 1 cup sour cream in small bowl until very smooth. Whisk lemon curd in another small bowl until very smooth. Run smal l sharp knife around sides of cake. Startin at outside edge of cake. spoon small alternating dollops of sour cream and lemon curd sides by side in concentric circles atop warm cake, covering cake completely. Gently shake pan to smooth out toppings. Using tip of knife, gently swirl toppings, forming marble design. Chill cake uncovered overnight. Using electric mixer, beat cream in medium bowl until stiff peaks form. Spoon cream into pastry bag fitted with a medium star tip. Run small sharp knife around sides of cake to loosen. Release pan sides.

Transfer cake on platter. Pipe cream in decorative scallop border around top edge of cake. Garnish with lemon slices and mint sprigs.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.