Lemon Cheesecake

Ingredients

GRAHAM CRACKER CRUST

• 1 1/4 cups graham cracker crumbs
• 3 TBSP sugar
• 1/4 cup butter, melted
  In a small bowl stir together crumbs and sugar. Add melted butter. Stir till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside

CREAMY LEMON FILLING

• 24 ounces cream cheese
• 3/4 cup sugar
• 5 tsp cornstarch
• 3eggs
• 1 egg yolk
• 1/2 cup frozen lemonade concentrate, thawed
• 1/4 cup sour cream
• 2 TBSP lemon juice
• 2 tsp vanilla extract
• 1 tsp finely shredded lemon peel (I leave this out)
• Fresh lemon slices
  In a large bowl combine cream cheese, sugar, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in lemonade concentrate, sour cream, lemon juice, vanilla extract, and lemon peel. Pour the cream cheese mixture over the crust. Bake at 350 for 15 minutes. Lower the temperature to 200 and bake for 1 hour and 10 mins or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional hour. Chill, uncovered, overnight.

LEMON SOUR CREAM TOPPING

• 1 cup sour cream
• 1 TBSP sugar
• 1 TBSP lemon juice
• 2 tsp finely shredded lemon peel (I leave this out)
• Fresh lemon slices or other fruit/berries to decorate the cake
  In a small bowl stir together sour cream, sugar, lemon juice, and lemon peel. Spread over cheesecake Garnish with lemon slices. Chill till serving time.