Frozen Lemon Cheesecake

What could be more refreshing on a hot summer night than a slice of frozen lemon cheesecake? I found this recipe in one of those little neighborhood papers a year or so ago. For the crust, you could use a graham cracker crust (see below) or the shortbread crust specified. Don't you wonder what this would taste like with orange instead of lemon and an Oreo crust, though?

Frozen Lemon Cheesecake

2 8 oz. packages cream cheese, room temperature
1 1/2 cups sugar, divided
zest of 2 small lemons
1/2 cup fresh lemon juice
1 tablespoon vanilla extract
2 cups whipping cream
shortbread crust

Crust

21 shortbread cookies (1 1/2 inches square), finely ground
2 tablespoons sugar
3 tablespoons butter, melted

Combine cookie crumbs, sugar and melted butter. Press mixture into the bottom of a greased 9-inch springform pan. Set aside.

Beat cream cheese until smooth with an electric or stand mixer, about 4 to five minutes, scraping bowl often. Add 1 cup of sugar, lemon zest and lemon juice, continuing to beat until fluffy. Stir in vanilla.

Beat whipping cream and remaining 1/2 cup sugar until stiff. Fold into cream cheese mixture. Pour cheesecake into prepared pan. Freeze at least 8 hours before serving. Garnish slices with fresh blueberries or a dollop of lemon curd, if desired.