2 1/2 c. graham cracker crumbs (30 crumbs)
1/4 c. sugar
10 tbsp. butter, melted

FILLING:

3 (8 oz. ea.) pkgs. cream cheese, softened
3 eggs
1 1/2 c. sugar
3 tbsp. fresh lemon juice
1 tbsp. vanilla extract
1 tbsp. grated lemon peel

GLAZE:

1 lemon, sliced paper-thin
3 c. water, divided
1 c. sugar
2 tbsp. plus 2 tsp. cornstarch
1/3 c. fresh lemon juice

For crust, combine all ingredients and press into the bottom and 2 inches up the side of a 9 inch springform pan. Bake at 350 degrees for 5 minutes, cool.

In a mixing bowl, beat cream cheese at medium-high until smooth. Add eggs, one at a time, beating well after each addition. Gradually add sugar, then lemon juice and vanilla. Mix well. Fold in lemon peel; pour into crust. Bake at 350 degrees for 40 minutes. Cool to room temperature; refrigerate until thoroughly chilled, at least 4 hours.

For the glaze, remove any seeds from lemon slices. Reserve 1 slice for garnish; coarsely chop remaining slices. Place in a saucepan with 2 cups water. Bring to a boil; simmer uncovered for 15 minutes. Drain and discard liquid. In a saucepan, combine sugar and cornstarch; stir in remaining water, lemon juice and lemon pulp. Bring to a boil, stirring constantly and boil 3 minutes. Chill until cool, stirring occasionally. Pour over cheesecake and garnish with reserved lemon slice. Chill until ready to serve. 16 servings.