Lemon Glazed Cheesecake

Preheat oven to 350°F. Combine one package of honey graham crackers which have been crushed with a rolling pin into crumbs with 6 tablespoons melted unsalted butter and 2 tablespoons sugar. Press evenly into bottom and sides of buttered 9x3-inch springform pan. Bake 5 minutes. Set aside and cool but keep oven on at same temperature. In another bowl beat 3 8-ounce packages of cream cheese until soft, add ¾ cup sugar and three eggs one at a time, beating well after each addition. Mix in ¼ cup fresh lemon juice, 2 teaspoons lemon zest, and 2 teaspoons vanilla extract. Blend well. Pour mixture into springform pan and bake for 35 minutes. While cake is baking, mix 2 cups sour cream, 3 tablespoons sugar, 1 teaspoon vanilla. After cake has baked for 35 minutes, remove from oven and gently spread the sour cream mixture evenly over the top. Return to the oven and bake for 12 minutes. Remove and cool on rack for at least 30 minutes. While cooling, make lemon glaze by combining ½ cup sugar, 1½ tablespoons corn starch, and ¼ teaspoon salt in a heavy saucepan. In another bowl combine ¾ cup water, 1 egg yolk, ⅓ cup fresh lemon juice. Mix well and combine with the sugar mixture in the saucepan. Cook all ingredients over low heat, stirring constantly until mixture comes to a slow boil and is thickened. Add 1 tablespoon butter and 1 teaspoon lemon zest. Allow to cool slightly, but spread on cheesecake before glaze sets. Chill cheesecake several hours or overnight before serving.