| 1 | For crust: preheat oven to 350°F. |
| 2 | Butter 9-inch springform pan. |
| 3 | Blend crumbs and melted butter in bowl. |
| 4 | Press mixture into bottom and up sides of prepared pan. |
| 5 | Bake 5 minutes. |
| 6 | Cool. |
| 7 | For filling: preheat oven to 350°F. |
| 8 | Using electric mixer, beat cream cheese until soft. |
| 9 | Gradually blend in sugar. |
| 10 | Beat in eggs 1 at a time. |
| 11 | Mix in lemon juice, lemon peel and vanilla. |
| 12 | Pour into crust. |
| 13 | Bake until slightly puffed, about 40 minutes. |
| 14 | Maintain oven temperature at 350°F. for topping: blend all ingredients in small bowl. |
| 15 | Spread on top of cake. |
| 16 | Bake 15 minutes; topping will not look set. |
| 17 | Cool 30 minutes. |
| 18 | For glaze: combine water, lemon juice and yolk in heavy small saucepan. |
| 19 | Stir in sugar, cornstarch, and salt. |
| 20 | Bring to boil over low heat, stirring constantly, about 10 minutes. |
| 21 | Add butter and lemon peel and stir until butter melts. |
| 22 | Cool glaze for 20 minutes. |
| 23 | Spread glaze on cake. |
| 24 | Cool completely. |
| 25 | Refrigerate until well chilled. |
| 26 | (can be prepared 2 days ahead). |
| 27 | Garnish with lemon slices. serve cold. |
