This cheesecake is rich and creamy with a slight lemon flavor, this crowd-pleaser should be your go-to cheesecake recipe. Topping it with honey-soaked kiwis adds a hint of exotic tartness. A drizzle of dark chocolate over each slice is the final a-ha! If time permits, prepare this cake a day in advance. It's best after being refrigerated overnight.
To prepare the cheesecake, heat the oven to 325° and arrange a rack in the middle. Coat the bottom and sides of a 9-inch springform pan with butter. Place wafer crumbs and butter in a medium bowl and mix thoroughly. Pour the crumb mixture into the pan and using the bottom of a cup, press evenly into the bottom and slightly up the sides. Mix together sugar and flour in a medium bowl and set aside. Place cream cheese in a mixer and beat on medium speed until smooth. With the mixer running, slowly pour in sugar mixture and beat until mixed completely. Stop the mixer occasionally to scrape down the sides of the bowl and the beaters as needed. With the mixer on low, add lemon zest and vanilla and then slowly pour in cream; mix until just combined. Add egg yolk, then whole eggs one at a time, allowing each egg to mix completely before adding the next. Again, stop the mixer occasionally to scrape down the sides of the bowl and the beaters as needed. Pour the filling into the prepared crust and bake until the edges of the cake are browned and the center is barely set, about 45 minutes to 1 hour. Turn off the oven and let the cake cool in the oven for 1 hour. Remove the cheesecake from the oven and place on a cooling rack. Cover with a baking sheet and let cool until the pan is lukewarm to the touch, about 1 1/2 hours. Remove the baking sheet, loosely cover the cheesecake, and refrigerate until ready to serve, up to 3 days. Serves 12.
TOPPING: Combine kiwis and honey-vanilla syrup in a small bowl. Slice the cake into 12 pieces and top each slice with about 2 tablespoons of the kiwi mixture. Drizzle chocolate syrup over each slice of cake.
