2 c. graham cracker crumbs
6 tbsp. melted butter
2 tbsp. sugar
1 1/2 lbs. cream cheese
3/4 c. sugar
3 eggs
1/4 c. lemon juice
2 tsp. grated lemon rind
2 tsp. vanilla extract
2 c. sour cream
3 tbsp. sugar
1 tsp. vanilla extract

Combine crumbs, 6 tablespoons butter and 2 tablespoons sugar thoroughly. Press crust onto bottom and sides of buttered 9"x3" springform pan. Bake 5 minutes at 350 degrees. Cool.

Beat cheese until soft. Add 3/4 cup sugar. Blend thoroughly. Add eggs, one at a time, beating well after each addition. Mix in lemon juice, rind and 2 teaspoons vanilla. Pour into crust. Bake 35 minutes at 250 degrees.

Blend sour cream, 3 tablespoons sugar and 1 teaspoon vanilla. Remove cake from oven, gently spread cream mixture over top. Bake 12 minutes at 350 degrees. Cool on rack 35 minutes.

LEMON GLAZE:

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

Mix sugar, cornstarch, salt in 1 quart saucepan. Combine water, lemon juice and egg yolk. Add to sugar mixture. Cook over low heat, stirring constantly until mixture comes to a slow boil and thickens. Add butter and lemon rind. Allow to cool slightly but spread on cheesecake before glaze sets.