CRUST:

2 1/2 c. graham cracker crumbs (30 crackers)
1/4 c. sugar
10 tbsp. butter, melted

FILLING:

3 pkgs. (8 oz. each) cream cheese, softened
3 eggs
1 1/4 c. sugar
3 tbsp. vanilla extract
1 tbsp. grated lemon peel

GLAZE:

1 lemon, sliced paper thin
3 c. water, divided
1 c. sugar
2 tbsp. plus 2 tsp. cornstarch
1/3 c. fresh lemon juice

For crust, combine all ingredients and press into the bottom and 2 inches up the sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Cool.

In a mixing bowl, beat cream cheese at medium high until smooth. Add eggs, one at a time, beating well after each addition. Gradually add sugar, then lemon juice and vanilla. Mix well. Fold in lemon peel; pour into crust. Bake at 350 degrees for 40 minutes. Cool to room temperature; refrigerate until thoroughly chilled, at least 4 hours.

For the glaze, remove 1 slice for garnish; coarsely chop remaining slices, place in a saucepan with 2 cups water. Bring to a boil; simmer uncovered, for 15 minutes. Drain and discard liquid. In a saucepan combine sugar and cornstarch. Stir in remaining water, lemon juice and lemon pulp. Bring to a boil, stirring constantly, and boil 3 minutes. Chill until cool, stirring occasionally. Pour over cheesecake and garnish with reserved lemon slice. Chill until ready to serve. Yield: 16 servings.