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

Preheat oven to 350 degrees. Combine crumbs and butter; press onto bottom and sides of buttered 9 inch spring form pan. Bake 5 minutes and cool. Beat cream cheese until soft, add sugar and blend thoroughly. Add eggs one at a time beating well after each. Mix in lemon juice, rind and vanilla. Remove cake from oven and gently spread sour cream mixture over the top. Return to oven and bake 10 minutes. Cool on a rack 30 minutes. Spread with lemon glaze (recipe follows). Chill several hours or overnight before removing sides of pan. Garnish with lemon strips, strawberry and-or mint leaves.

LEMON GLAZE:

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

In a heavy 1 quart sauce pan mix sugar and cornstarch. Combine water, lemon juice and egg yolk and add to sugar mixture. Cook over low heat stirring constantly until the mixture comes to a slow boil and is thickened. Add butter and lemon rind. Allow to cool slightly, but spread on cheesecake before the glaze sets.