Crust
- 20 graham crackers crushed (2 sleeves)
- 10 tbsp butter - unsalted
Cheesecake Filling
- 24 oz cream cheese - softened
- 1 cup confectioner’s sugar
- Zest from 2 lemons
- Juice from 1 lemon
- ½ cup limoncello
- 1⅓ cup heavy cream
Topping
- ½ cup heavy cream
- 2 tbsp confectioner’s sugar
Lemon slices - cut in half
Storage: Cheesecake can be stored in an airtight container in the fridge for up to 3 days.