CRUST:

2 c. graham cracker crumbs
2 tbsp. sugar
6 tbsp. melted butter

FILLING:

3 (8 oz.) pkgs. cream cheese
3 eggs
2 tsp. grated lemon rind
3/4 c. sugar
1/4 c. lemon juice
2 tsp. vanilla

LEMON GLAZE:

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

CRUST: Preheat oven 350 degrees. Combine ingredients and press evenly in bottom and sides of buttered springform pan. Bake 5 minutes. Cool.

FILLING: Beat cheese until soft. Add sugar, blending together thoroughly. Add eggs, one at a time, beating well after each. Mix in lemon juice, rind and vanilla. Blend well. Turn into springform pan. Bake 35 minutes. While cake is baking, blend 2 cups sour cream, 3 tablespoons sugar and 1 teaspoon vanilla. Remove cake from oven. Gently spread cream mix on top. Return to oven and bake 12 minutes. Cool on rack 30 minutes.

GLAZE: Combine sugar, cornstarch and salt in saucepan. Add water, lemon juice and egg yolk to sugar mixture. Cook over low heat, stirring constantly until the mix comes to a boil and thickens. Add butter and rind. Allow to cool slightly. Spread cake with glaze. Chill preferably overnight.