3 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
2 c. sugar
4 lg. eggs
1 tsp. lemon extract
2 tbsp. lemon rind
1 c. fine graham cracker crumbs
2 tbsp. butter

SAUCE:

1 c. sugar
4 tbsp. flour
1/4 tsp. salt
1/2 c. boiling water
2 egg yolks
1/2 c. lemon juice
2 tbsp. lemon rind
2 tbsp. butter

Beat cream cheese, sour cream and sugar until light and fluffy. Add eggs, one at a time until well blended. Stir in lemon juice and rind. Generously grease a 2x10 inch round cake pan with butter. Sprinkle graham cracker crumbs in pan until sides and bottom are completely covered. Pour cream cheese mixture into cake pan. Place in larger pan. Add enough boiling water in outer pan to reach halfway up 10-inch pan. Bake 2 hours and 15 minutes at 300 degrees. Leave in oven an additional hour. Remove from pan to platter. Cool at room temperature before chilling overnight.

SAUCE: Mix sugar, flour, and salt in saucepan. Gradually add boiling water. Cook on medium heat until mixture starts to thicken. Add lemon juice to egg yolks and beat thoroughly. Pour a small amount of hot mixture into egg yolk mixture. Add to remaining hot mixture. Cook on low heat, stirring constantly until smooth and thickened. Stir in lemon rind and butter. Chill. Serve cheesecake with sauce. Makes 12 to 16 servings.