Preparation / Directions:
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.