CRUST
2 c  Crushed graham crackers
-(cinnamon)
6 tb Unsalted butter; melted

-FILLING –
24 oz Cream cheese; room temp.
1 1/3 c Sugar
3 Eggs; room temperature
1/4 c Fresh lemon juice
1 tb Grated lemon peel
2 ts Vanilla extract

-TOPPING –
2 c Sour cream
3 tb Sugar
1 ts Vanilla extract

GLAZE
3/4 c Water
1/3 c Fresh lemon juice
1 Egg yolk
1/2 c Sugar
1 1/2 tb Cornstarch
1/4 ts Salt
1 tb Butter
2 ts Grated lemon peel

—-GARNISH —-
Thinly sliced lemon peel,
– halved and twisted

FOR CRUST: Preheat oven to 350 F. 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 F.
Using electric mixer, beat cream cheese until soft. Gradually blend in
sugar. Beat in eggs 1 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 F. 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.