Combine cookie crumbs and butter in small bowl. Mix well. Press onto the bottom and 2 inches up the sides of a greased 9 inch springform pan; set aside.
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low just until combined. Add lemon juice and vanilla. Beat just until blended. Pour into crust. Bake at 350 degrees for 35 to 40 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool one hour longer.
In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil. Reduce heat, cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat and stir in butter, lemon juice and peel. Refrigerate cheesecake and sauce overnight. Serve sauce over cheesecake.
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