1 1/2 lbs. cream cheese, softened
3/4 c. sugar
3 eggs
1/4 c. lemon juice
1 tbsp. rind, grated
Lemon rind

Combine cream cheese, sugar, eggs, lemon juice, and rind until smooth. Pour into 9 inch spring-form pan lined with favorite cooked crust (graham, chocolate, etc.). Bake 35 minutes in 350 degree oven. Remove from oven; cover with topping and return to oven 10 minutes. Remove and top with lemon glaze. Refrigerate overnight before serving for best consistency.

TOPPING:

1 c. sour cream
2 tbsp. sugar
1 tsp. vanilla

Combine sour cream, sugar, and vanilla. Spread over cheesecake and proceed as directed above.

LEMON GLAZE:

1/2 c. sugar
2 tbsp. cornstarch
1/3 c. plus 2 tbsp. lemon juice
1 tbsp. grated lemon rind

Combine sugar, cornstarch, juice, 3/4 cup water, and rind. Cook over low heat, stirring constantly, until clear and thick.