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PdfPreheat oven to 350. Combine graham cracker crumbs, melted butter, and sugar thoroughly. Press crust evenly onto bottom and sides of springform pan. Bake 5 min. and cool.
Beat cream cheese until soft. Add sugar, blending thoroughly. Add eggs 1 at a time, beating well after each addition, very important! Mix in lemon juice, rind and vanilla. Blend well. Turn into springform pan. Bake 35 min.
While cake is baking, blend sour cream, sugar and vanilla. Remove cake from oven. Gently spread sourcream mixture over top. Return to oven and bake 12 minutes. Cool on rack 30 minutes.
In heavy saucepan mix sugar, cornstarch and salt.
Combine water, lemon juice, egg yolk and add to sugar mixture. Cook over low heat, stirring constantly, until the mixture comes to a slow boil and is thickened.
Add butter and lemon rind. Allow to cool slightly but spread on cheesecake before the glaze sets. I pour the glaze onto a spoon held over the cake and allow it to flow onto the cake from the spoon, this avoids and indentation in the cake.
Chill several hours or overnight before removing sides of pan. Garnish with lemon strip curled, strawberry or mint leaves or whatever else you have that is pretty to look at before serving.