CRUST
18 gingersnap cookies
3 tbs butter, melted4 bricks 8 oz each cream cheese, softened
1 1/2 cups sugar
2 tbs cornstarch
4 large eggs, room temp
2 tbs grated lemon zest
1/2 cup lemon juice TOPPING
16 oz sour cream
1/2 cup sugar
Liquid yellow food color
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| Heat oven to 325 degrees. Coat a springform pan with nonstick spray. CRUST---Break cookies into a food processor. Add butter, pulse until fine crumbs form. Press over bottom of pan, freeze until ready to fill. Beat cream cheese, sugar and cornstarch in a bowl until smooth. Beat in eggs until blended. Beat in zest and juice. Pour over crust. Place on a sheet of foil in oven. Bake 1 1/4 hours or until puffed around edges and center still jiggles slightly when shaken. Cool 5 min. or until filling sinks slightly. TOPPING---Stir sour cream and sugar in a bowl until sugar dissolves. Tint pale yellow with food color. Pour over filling, spread to edges. Bake 5 min. to set. Remove to cool completely. Run a knife around edge of pan (leave pans sides on). Cover loosely, refrigerate 4 hours. BEFORE SERVING---Remove pan sides, place cake on a serving plate. GARNISH WITH WHIPPED CREAM, AND LEMON SLICES. REFRIGERATE. Makes 16 servings.*
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