2 c. graham cracker crumbs
6 tbsp. melted butter
2 tbsp. sugar
3 (8 oz.) pkg. cream cheese
3/4 c. sugar
3 eggs
1/4 c. lemon juice
2 tsp. lemon rind
2 tsp. vanilla
2 c. sour cream
3 tbsp. sugar
1 tsp. vanilla

350 degrees. Combine first 3 ingredients and press into a buttered 9 inch springform pan. Bake 5 minutes. Cool.

Beat cream cheese until soft. Add sugar, blending thoroughly. Add eggs one at a time, beating well after each addition. Mix in lemon juice, rind and vanilla. Blend well. Turn into springform pan. Bake 35 minutes.

While cake is baking, blend sour cream, sugar and vanilla. Remove cake from oven. Gently spread sour cream mixture over top. Return to oven and bake 12 minutes. Cool on rack 30 minutes. Spread with lemon glaze. Chill several hours or overnight before removing sides of pan.

LEMON GLAZE:

1/2 c. sugar
1 1/2 tbsp. cornstarch
1/4 tsp. salt
3/4 c. water
1/3 c. lemon juice
1 egg yolk
1 tbsp. butter
1 tsp. lemon rind

In saucepan mix sugar, cornstarch and salt. Combine water, lemon juice and egg yolk; add to sugar mixture. Cook over low heat, stirring constantly, until it comes to a slow boil and is thickened. Add butter and rind. Allow to cool slightly, but spread on cheesecake before glaze sets.