Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        crust
  2 1/2           cups  graham cracker crumbs -- (about 30 crackers)
     1/4           cup  sugar
  10       tablespoons  butter or margarine -- melted
                        filling
  3           packages  cream cheese -- softened (8-ounce)
  3                     eggs
  1 1/4           cups  sugar
  3        tablespoons  fresh lemon juice
  1           teaspoon  vanilla extract
  1         tablespoon  grated lemon peel
                        glaze
  1                     lemon -- sliced paper-thin
  3               cups  water -- divided
  1                cup  sugar
  2        tablespoons  plus
  2          teaspoons  cornstarch
     1/3           cup  fresh lemon juice

Preparation:

For crust, combine all ingredients and press into the bottom and 2 in. up the sides of a 9-in. springform pan. Bake at 350 degrees for 5 minutes. Cool. In a mixing bowl, beat cream cheese at medium-high speed until smooth. Add eggs, one at a time, beating well after each addition. Gradually add sugar, then lemon juice and vanilla. Mix well. Fold in lemon peel; pour into crust. Bake at 350 degrees for 40 minutes. Cool to room temperature until thoroughly chilled, at least 4 hours. For the glaze, remove any seeds from lemon slices. Reserve 1 slice for garnish; coarsely chop remaining slices. Place in a saucepan with 2 cups water. Bring to a boil; simmer, uncovered, for 15 minutes. Drain and discard liquid. In a saucepan, combine sugar and cornstarch; stir in remaining water, lemon juice and lemon pulp. Bring to a boil, stirring constantly, and boil 3 minutes. Chill until cool, stirring occasionally. Pour over cheesecake and garnish with reserved lemon slice. Chill until ready to serve.

Nutritional Information:

409 Calories (kcal); 25g Total Fat; (52% calories from fat); 5g Protein; 44g Carbohydrate; 102mg Cholesterol; 293mg Sodium