Crust:
2 cups graham cracker crumbs
6 tablespoons butter; melted
2 tablespoons sugar

Filling:
3 8 ounce packages cream cheese
3/4 cup sugar
3 eggs, room temperature
1/4 cup fresh lemon juice
2 teaspoons grated lemon rind
2 teaspoons vanilla

Topping:
2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla

Lemon Glaze
curled lemon strip, large strawberry and mint leaves for garnish

Preheat oven to 350F. Combine first 3 ingredients thoroughly. Press crust evenly onto bottom and sides of buttered 9 inch springform pan. Bake crust 5 minutes. Allow to cool. Beat cream cheese until soft. Add sugar, blending thoroughly. Add eggs one at a time, beating well after each addition. Mix in lemon juice, rind and vanilla. Blend well. turn into pan and bake 35 minutes. Meanwhile, blend sour cream and remaining sugar and vanilla. Remove cake from oven after baking 35 minutes. Gently spread sour cream mixture over top. Return to oven and bake 12 more minutes. Cool cheesecake on wire rack 30 minutes. Spread with slightly cooled lemon glaze, before glaze sets. Chill several hours or overnight before removing sides of pan.

Lemon Glaze

1/2 cup sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk
1 tablespoon butter
1 teaspoon grated lemon rind

In heavy 1 quart saucepan mix sugar, cornstarch and salt. Combine water, lemon juice and egg yolk and add to sugar mixture. Cook over low heat, stirring constantly, until mixture comes to a slow boil and thickens. Add butter and lemon rind. Allow to cool slightly, but spread on cheesecake before glaze sets.