DIRECTIONS

In a small bowl, combine cookie crumbs and butter; mix well. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside.
    In a large 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° 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 for 1 hour.
    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; stir in butter, lemon juice and peel. Refrigerate cheesecake and sauce overnight. Serve sauce over cheesecake. Yield: 12 servings.