2 c. graham cracker crumbs
6 tbsp. butter, melted
2 tbsp. sugar
3 (8 oz.) pkg. cream cheese
3/4 c. sugar
3 eggs
1/4 c. lemon juice
2 tsp. lemon rind, grated
2 tsp. vanilla
2 c. sour cream
3 tbsp. sugar
1 tsp. vanilla
Lemon Glaze
Curled lemon strips, lg. strawberry, and mint leaves for garnish

Preheat oven to 350 degrees. Combine first 3 ingredients thoroughly. Press crust evenly onto bottom and sides of buttered 9 x 3 spring form. Bake 5 minutes. Cool.

Beat cream cheese until soft. Add sugar, blending thoroughly. Add eggs 1 at a time, beating well after each addition. Mix in lemon juice, rind, and vanilla. Blend well. Turn into spring form 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. Garnish with lemon strip, strawberry and mint leaves.

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, grated

In a heavy 1 quart saucepan mix sugar, cornstarch, and salt. Combine water, lemon juice, and egg yolk. 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 glaze sets.