I used Chantal's New York Cheesecake recipe and topped it with home-made lemon curd. The crust is made of crushed ginger crisps (about 1 1/2 c.), some sugar (a bit less than 1/4 c.) and butter (4 tbs. melted).
It's so good but so crazy rich. This tiny sliver is almost too much (but hey, who am I to waste a bite?). I only wish the photo were better because it's not all that convincing.
The cheesecake is more tart than the recipes that call for heavy cream (I don't like the taste of dairy cream). The lemon curd is a bit sweet for me, but it's very tart and that is a good foil for the cheesecake.