Pink Lemonade Cheesecake

• Lemon Cookie Crust
• 11 lemon cream-filled vanilla sandwich cookies, crushed
• 3 tablespoons butter or 3 tablespoons margarine, melted
• Lemonade Filling
• 24 ounces cream cheese
• 3/4 cup sugar
• 5 teaspoons cornstarch
• 4 eggs
• 1 egg yolk
• 3/4 cup frozen pink lemonade concentrate, thawed
• 2 teaspoons vanilla extract
• 2 drops red food coloring
• Lemonade Glaze
• 1/3 cup frozen pink lemonade concentrate, thawed
• 4 teaspoons fresh lemon juice
• 1 tablespoon cornstarch
• 1 drop red food coloring
• lemon slice

1. Make the crust: in a small bowl, stir the crushed cookies and melted butter together until well combined.
2. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
3. Make the filling: in a large bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
4. Add in eggs and egg yolk, one at a time, beating well after each addition.
5. Beat in the lemonade concentrate, vanilla, and red food coloring; pour cream cheese mixture over the crust.
6. Bake in a preheated 350u0b0 oven for 15 minutes; decrease temperature to 200u0b0 and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
7. Remove the cake from the oven and run a knife around the inside edge of the pan; turn the oven off; return the cake to the oven for an additional 1 hour.
8. Chill, uncovered, overnight.
9. Make the glaze: in a small saucepan, stir the lemonade concentrate, lemon juice, cornstarch, and food coloring together; cook and stir until thickened and bubbly.
10. Cool and stir 2 minutes more; pour over cheesecake; garnish with lemon; chill until ready to serve.

lemon cookie crust, lemon cream, butter, filling, cream cheese, sugar, cornstarch, eggs, egg yolk, frozen pink lemonade concentrate, vanilla, drops red food coloring, lemon juice, cornstarch, coloring, lemon slice

Taken from www.food.com/recipe/pink-lemonade-cheesecake-307447 (may not work)