2 c. graham cracker crumbs
2 tbsp. sugar
1/4 c. plus 2 tbsp. butter, melted
3 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
3 eggs
1 tbsp. grated lemon rind
1/4 c. fresh lemon juice
2 tsp. vanilla extract
2 c. commercial sour cream
3 tbsp. sugar
1 tsp. vanilla extract
Lemon Glaze

Combine graham cracker crumbs, 2 tablespoons sugar and butter; mixing well. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes; let cool.

Beat cream cheese with electric mixer until light and fluffy. Gradually add 3/4 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in lemon rind, lemon juice and 2 teaspoons vanilla. Pour into prepared pan. Bake at 350 degrees for 35 minutes.

Combine sour cream, 3 tablespoons sugar and 1 teaspoon vanilla, mixing well. Spread over cheesecake. Bake at 350 degrees for 10 minutes. Cool cheesecake 30 minutes on a wire rack. Spread Lemon Glaze over cheesecake; cover and refrigerate 8 hours. Remove sides of springform pan.

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 1/2 tsp. grated lemon rind
2-3 drops yellow food coloring

Combine sugar, cornstarch and salt in a small saucepan. Combine water, lemon juice and egg yolk, stirring well; add to sugar mixture. Cook over low heat, stirring constantly, until mixture comes to a boil and thickens. Stir in butter, lemon rind and coloring. Let cool slightly. Spread over cheesecake. Yield: 10-12 servings.