Lemon Sambuca Cheesecake

• 2 cups cookie crumbs (I use Stella D'Oro Breakfast Treats)
• 3 tablespoons sweet butter, at room temperature
• 2 lbs cream cheese, at room temperature
• 1 1/4 cups sugar
• 4 tablespoons flour
• 1/4 cup lemon juice, freshly squeezed
• 1/3 cup sambuca romana or 1/3 cup anisette
• 4 eggs
• 1 egg yolk
• 2 cups sour cream
• 1 teaspoon vanilla extract
• 1/3 cup sugar
• 1/3 cup lemon juice, freshly squeezed
• 3/4 cup water
• 1 egg yolk
• 1/2 cup sugar
• 2 1/2 tablespoons cornstarch

1. Line a 10" springform pan bottom with aluminum foil and attach sides. Preheat oven to 350 degrees.
2. In a food processor, crush and combine the cookie crumbs and butter. Line bottom of pan, pressing the crumbs about one-third of the way up the sides of the pan.
3. In a food processor, combine all cream cheese layer ingredients except the eggs and blend until totally smooth and mixture is a thick liquid. Pulse in eggs and yolk 4 or 5 times until blended. Pour into pan. Bake for 45-50 minutes. Top immediately with --
4. Mix sour cream, vanilla and sugar. Spread over top of cheesecake layer and return to the oven for 10 minutes.
5. In a saucepan heat lemon juice, water, egg yolk, sugar and cornstarch in a saucepan until mixture becomes clear and thick enough to coat the back of a spoon.
6. Spread this mixture over the top of the cheesecake/sour cream layer. Cover with plastic wrap, pressing plastic wrap directly onto lemon layer. This will prevent a skin forming on the top. Cool until just warm on a wire rack and then place in refrigerator to chill well.
7. Cut with a very sharp, long knife dipped into hot water. Rinse knife and wipe down with a dry towel before each new cut to keep each cut clean.

cookie crumbs, sweet butter, cream cheese, sugar, flour, lemon juice, anisette, eggs, egg yolk, sour cream, vanilla, sugar, lemon juice, water, egg yolk, sugar, cornstarch

Taken from www.food.com/recipe/lemon-sambuca-cheesecake-176539 (may not work)