Bennigan's Copycat Recipe
2 cups vanilla wafers or chocolate wafers
1/2 cup sifted confectioners' sugar
7 tablespoons melted butter
1 teaspoon cinnamon
5 (8-oz.) packages cream cheese, room temperature
1/2 teaspoon vanilla extract
1 lemon, zest
3 tablespoons lemon juice
1 3/4 cup sugar
3 tablespoons flour
1/4 teaspoon salt
2 egg yolks
1/4 cup heavy cream
large fresh strawberries
Crust: In food processor, crush cookies until very fine. Place rest of ingredients into the processor bowl; mix until well blended. Pat the crumb mixture into and up the sides of a 9" springform pan or a pie shell, set aside.
Filling: Preheat oven to 450 degrees F. In a large bowl or food processor, beat cream cheese until light and fluffy. Add vanilla, lemon zest and juice. In small bowl, mix sugar, flour and salt together; add to cheese mixture. Add eggs and egg yolks, a tablespoon at a time, beating after each addition. Gently stir in the cream.
Pour batter into crust line pan.
Bake for 12 minutes; reduce heat to 300 degrees and continue baking for 55 minutes, or until center tests done. Remove from oven. Allow to cool for 30 minutes, then loosen sides of the cake with a spatula. When cake has cooled for about an hour, remove from pan. Chill at least 2 hours before serving.
Garnish with fresh strawberry slices. Cut lengthwise into thin slices and spread around the edge of the cake in a fan like pattern.