2 c. graham crackers, crushed
1/2 c. butter, melted
1 c. sugar, divided
2 lbs. cream cheese
2 lg. eggs, lightly beaten
1 tsp. vanilla extract
2 tbsp. cornstarch
1 c. sour cream
Grated lemon rind to taste

Preheat oven to 450 degrees. In a bowl, place cracker crumbs, melted butter, and 1 tablespoon sugar. Blend well. Reserve 2 tablespoons for a garnish. Press remaining mixture onto bottom and sides of a greased 9-inch springform pan. Chill in freezer while preparing filling.

In a mixer bowl, beat cream cheese and remaining sugar until smooth and light. Beat in eggs, vanilla, and cornstarch, just until blended. Stir in sour cream. Pour mixture into prepared crust and bake for 10 minutes. Reduce temperature to 200 degrees and bake 45 minutes. Turn off oven, allow to cool with door open slightly for 3 hours.

Remove sides from pan, sprinkle with garnish. Chill. Makes about 12 servings.