INGREDIENTS
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Crust
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8 ounces shortbread cookies (about 10 large shortbread cookies)
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2 tablespoons butter, melted
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Filling
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2 8 ounce packages cream cheese, at room temperature
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1/2 cup granulated sugar
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1/4 cup sour cream
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1 tablespoon Meyer lemon juice
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2 teaspoons grated lemon zest
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1/2 teaspoon vanilla extract
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2 large eggs