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Ingredients
  • Crust
  • 8 ounces shortbread cookies (about 10 large shortbread cookies)*
  • 2 tablespoons butter, melted
  • Filling
  • 2 8 ounce packages cream cheese, at room temperature
  • ½ cup granulated sugar
  • ¼ cup sour cream
  • 1 tablespoon Meyer lemon juice**
  • 2 teaspoons grated lemon zest**
  • ½ teaspoon vanilla extract
  • 2 large eggs
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