Golden-Glazed Lemon Cheesecake

• 2-1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 2/3 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1-1/4 cups sugar
• 3 large eggs, lightly beaten
• 3 tablespoons lemon juice
• 1 tablespoon grated lemon zest
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup sugar
• 1/4 cup lemon juice
• 2 tablespoons grated lemon zest
• 6 tablespoons butter, melted
• 1 to 2 drops yellow food coloring
• Fresh raspberries

1. Combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a
2. . Bake at 350u0b0 for 10 minutes or until set. Place pan on a wire rack (leave oven on).
3. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined. Stir in the lemon juice, lemon zest and vanilla just until blended. Pour into crust. Return pan to
4. .
5. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
6. For glaze, in a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Add food coloring if desired. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
7. Spread glaze over cheesecake; garnish with raspberries if desired. Refrigerate leftovers.

graham cracker crumbs, sugar, butter, cream cheese, sugar, eggs, lemon juice, lemon zest, vanilla, eggs, sugar, lemon juice, lemon zest, butter, coloring, fresh raspberries

Taken from www.tasteofhome.com/recipes/golden-glazed-lemon-cheesecake/ (may not work)