Ingredients
2-1/2 cups crushed gingersnap cookies (about 55 cookies)1/3 cup butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened1 cup sugar3 large eggs, lightly beaten1 tablespoon lemon juice1 tablespoon vanilla extractSAUCE:1/2 cup sugar2 tablespoons cornstarch3/4 cup water2 tablespoons butter1/4 cup lemon juice1 tablespoon grated lemon zest
Preparation
Combine cookie crumbs and butter; press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan.
In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Beat in lemon juice and vanilla. Pour into crust.
Place pan on a baking sheet. Bake at 350° for 35-40 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 1 hour longer.
In a small 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; stir in the butter, lemon juice and zest. Refrigerate cheesecake and sauce overnight. Serve sauce over cheesecake.
