CRUST:

2 c. crushed cinnamon graham crackers (about 26)
6 tbsp. (3/4 stick) unsalted butter, melted

FILLING:

3 (8 oz.) pkg. cream cheese, room temperature
1 1/3 c. sugar
3 eggs, room temperature
1/4 c. fresh lemon juice
1 tbsp. grated lemon peel
2 tsp. vanilla extract

TOPPING:

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

GLAZE:

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

GARNISH:

Thinly sliced lemon rinds, halved & twisted

For Crust: Preheat oven to 350 degrees. Butter 9 inch springform pan. Blend crumbs and melted butter in bowl. press mixture into bottom and up sides of prepared pan. Bake 5 minutes. Cool.

For Filling: Preheat oven to 350 degrees. Using electric mixer, beat cream cheese until soft. Gradually blend in sugar. Beat in eggs, one at a time. Mix in lemon juice, lemon peel and vanilla. Pour into crust. Bake until slightly puffed, about 40 minutes. Maintain oven temperature at 350 degrees.

For Topping: Blend all ingredients in small bowl. Spread on top of cake. Bake 15 minutes; topping will not look set. Cool 30 minutes.

For Glaze: Combine water, lemon juice and yolk in heavy small saucepan. Stir in sugar, cornstarch and salt. Bring to boil over low heat, stirring constantly, about 10 minutes. Add butter and lemon peel and stir until butter melts. Cool glaze for 20 minutes.

Spread glaze on cake. Cool completely. Refrigerate until well chilled. (Can be prepared 2 days ahead.) Garnish with lemon slices. Serve cold.

For the best flavor, make this creamy and tangy treat one day ahead. Serves 10.