Combine first three ingredients thoroughly. Press crust evenly onto bottom and sides of buttered 9x3 inch springform.
3.
Bake 5 minutes and cool.
4.
Beat cream cheese until soft. Add sugar and blend well. Add eggs one at a time, beating well after each addition.
5.
Mix in lemon juice, rind and vanilla and blend well.
6.
Turn into springform pan and bake for 35 minutes.
7.
While cake is baking, blend sour cream, sugar and vanilla.
8.
Remove cake from oven. Gently spread over sour cream mixture on top.
9.
Return to oven and bake 12 minutes. Cool on rack for 30 minutes. Then spread with lemon glaze and chill overnight.
10.
For lemon glaze, mix sugar, cornstarch and salt in 1-quart saucepan.
11.
Combine water, lemon juice and egg yolk and add sugar mixture. Cook over low heat, stirring constantly, until the mixture comes to a slow boil and is thickened.
12.
Add butter and lemon rind. Allow to cool slightly, but spread onto cheesecake before glaze sets.
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