Lemon Cheesecake

• 2 1/4 cup Graham crackers crumbs
• 1/4 cup sugar
• 6 tbsp melted butter
• 3 packages cream cheese
• 3 eggs
• 1 1/4 cup sugar
• 3 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tsp grinded lemon rind
• 1 pints sour cream
• 3 tbsp sugar
• 1 tbsp vanilla extract
• 1/2 cup sugar
• 1 tbsp cornstarch
• 1/2 cup water
• 2 tbsp lemon juice

1. Combine crackers crumbs, sugar and butter.
2. Bake at 350F for 5 minutes.
3. Cool before adding filling.
4. Beat cream cheese with electric mixer at high speed until completely smooth.
5. Add eggs and gradually add the sugar, lemon juice and vanilla.
6. Stir in lemon rind.
7. Pour into cooled crust and bake at 350F for 35 minutes.
8. Blend sour cream, sugar and vanilla extract.
9. Remove cake from oven.
10. Spread the sour cream mix over the top of cake.
11. Return to oven and bake about 12 minutes.
12. Cool on rack for 30 minutes.
13. Refrigerate until topping is cool but not completely chilled.
14. Make glaze by combining sugar and cornstarch, bleeding in water and lemon juice until smooth.
15. Bring to a boil, stirring constantly, until thickened.
16. Cook 3 minutes.
17. Chill until cool but not set.
18. Spread top of cheesecake with lemon glaze.
19. Chill several hours or overnight.

crackers crumbs, sugar, butter, cream cheese, eggs, sugar, lemon juice, vanilla, lemon rind, sour cream, sugar, vanilla, sugar, cornstarch, water, lemon juice

Taken from cookpad.com/us/recipes/340513-lemon-cheesecake (may not work)