Ingredients

Crust:
2 cups graham-cracker crumbs (7 ounces) or 13 to 14 double crackers, crushed
1/4 cup sugar
7 tablespoons butter or margarine, melted

Fresh lemon filling:
3 packages (8 ounces each) cream cheese, softened
3 eggs
1 1/3 cups sugar
Juice of 1 lemon (3 tablespoons juice)
1 teaspoon vanilla extract
Grated peel of 1/2 lemon

Sour cream topping:
1 1/2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract

Fresh lemon glaze:
1/2 lemon, unpeeled
2 1/2 cups water
1/2 cup sugar
1 1/2 tablespoons cornstarch
Juice of 1 lemon (3 tablespoons)
1 to 2 drops yellow food coloring

For crust: Combine crumbs and sugar; stir in butter well. Quickly press mixture firmly and evenly onto sides (1/2 inch from top) and bottom of 9-by-3-inch springform pan. Bake at 350 degrees for 5 minutes; cool.

For filling: In large bowl, with electric mixer, beat softened cream cheese at medium speed until smooth, about 2 minutes. Add eggs, one at a time, beating until smooth; scrape sides of bowl and beaters often. Continue beating, gradually adding 1 1/3 cups sugar, then lemon juice and vanilla. Stir in lemon peel. Pour into crust (filling will not yet come up to top of crust); bake at 350 degrees for 55 minutes.
Meanwhile, thoroughly combine sour cream topping ingredients; let stand at room temperature. Gently spread topping evenly over hot cake surface. Bake for 5 minutes longer. Run narrow spatula or knife carefully around sides of cake. Return cake to oven. Turn off heat. With door slightly ajar, leave cake in oven 30 minutes longer.
Remove cake from oven; cool completely on wire rack. Spread with fresh lemon glaze. Refrigerate 6 hours or overnight. Remove sides of springform pan. Garnish with small lemon triangles and fresh mint, if desired.

For glaze: Cut lemon into paper-thin cartwheel slices, removing any seeds. Coarsely chop slices; place in saucepan with 2 cups water. Bring to boil. Reduce heat and simmer, uncovered, 15 minutes. Drain well, discarding water.
In saucepan, thoroughly combine sugar and cornstarch; blend in remaining 1/2 cup water.
Add drained lemon pieces and juice. Bring to boil, stirring constantly; boil for 2 minutes. Stir in coloring. Chill until cool but not set. Spread on cheesecake.

Directions

Editor's Note: We found the glaze to be bitter from the lemon slices. Instead, you can make the glaze without the boiled lemon pieces, adding lemon juice as directed and more sugar, if needed. Or skip the glaze altogether and decorate with whipped cream. Makes 16 to 20 servings.