Lemon Pucker Cheesecake

Description
Contributed by Catsrecipes Y-Group

Ingredients

 * 2 packages graham crackers
 * ½ cup melted butter or margarine
 * ½ cup sugar
 * 3 pounds cream cheese, softened
 * 2 cups sugar
 * 2 eggs
 * 2 tablespoons cornstarch
 * rind from 2 lemons, finely grated
 * juice from 2 lemons
 * ¼ cup cream
 * 1½ cups sour cream
 * 1 teaspoon vanilla
 * ½ cup powdered sugar

Directions

 * 1) In food processor fitted with steel blade, crush graham crackers.
 * 2) Gradually mix in butter and sugar scraping sides so butter is evenly mixed with crackers.
 * 3) Press mixture into 10 inch spring form pan.
 * 4) Bake at 425°F for 7 minutes.
 * 5) Remove from heat and let cool.
 * 6) Cream sugar and cream cheese in food processor until well blended.
 * 7) Add eggs and beat well.
 * 8) Add remainder of ingredients and blend.
 * 9) Pour into cooled crust.
 * 10) Put into 250°F oven and bake for 2 hours (if convection oven, bake 1¾ hours and test).
 * 11) Remove and top with sour cream topping and bake 5 more minutes.
 * 12) Turn oven off and leave in oven with door slightly ajar to cool completely.
 * 13) Cover and chill at least 8 hours before serving.