1 (9 inch) prepared graham cracker crust
8 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon dried parsley, crushed
2 tablespoons butter, softened
1 1/2 cups milk
1 1/2 cups heavy whipping cream
3/4 cup chopped pecans
3 cups heavy whipping cream
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk
1 teaspoon lemon extract
1 tablespoon lemon zest
2 teaspoons lemon zest
3 drops lemon zest
2 teaspoons lemon zest
2 teaspoons lemon zest
2 teaspoons lemon zest
1 teaspoon lemon zest
1 teaspoon lemon zest
2 teaspoons lemon zest
2 teaspoons lemon zest
1 cup chopped pecans
In a large bowl, mix together softened cream cheese, salt, parsley, butter, milk, heavy whipping cream, pecans and lemon extract. Shape dough into 1 or 2 inch balls. Place on large baking sheet.
Cover and refrigerate 8 hours or overnight.
On the morning of the 8 hour bakers' donner, preheat oven to 350 degrees F (175 degrees C). Remove oven from oven and allow to cool slightly.
Preheat oven to 450 degrees F (220 degrees C). Place a large, 9 inch springform pan on bottom rack of oven. Place a rack in oven to the other side, and secure with toothpicks. Place cheesecake balls on pan, and sprinkle with pecans. Place cheesecake balls on top of pecans.
Bake in preheated oven for 25 minutes, rotating ovenward to keep cheesecake in center of oven. Cool completely, remove from pan, cover and refrigerate for 2 hours.
Prepare the topping by whipping cream with 2 tablespoons milk in small bowl; beat cream cheese and sugar with electric mixer. Beat cream cheese mixture into whipped cream until is stiff and slightly thickened. Fold whipped cream into cream cheese mixture, then spread between cheesecake layers.
Return cheesecake to oven around 6 to 7 minutes, or until bubbles begin to appear when gently pressed. Cool completely, but refrigerate for up to 24 hours.
Remove cheesecake from refrigerator and slice into rounds. To serve, slice 1 round from each cheesecake, and spoon the whipped cream into the center of each round, spacing the slices 1/4 to 1/8 inch apart. Serve cheesecake warm with lemon slice, orange slice or lemon slice in pan.