Lemon Glazed Cheesecake

This recipe is from my parents.  I've put the original version here, and then added some modifications for a lighter version that my friend Kelli made.  Some would say if you're going to eat cheesecake, you might as well go whole-hog, but at least it's an option!  Both are delicious!

2 cups graham cracker or ginger snap crumbs (low fat grahams or ginger snaps)
6 Tbsp. melted butter
2 Tbsp. sugar
3 8 oz packages of cream cheese (neufchatel or low fat)
3/4 cup sugar
3 eggs
1/4 cup lemon juice (meyer recommended)
2 tsp. lemon zest
2 tsp. vanilla extract

2 cups sour cream (light or fat free)
3 Tbsp. sugar
1 tsp. vanilla extract

Preheat oven to 350.  Combine first 3 ingredients thoroughly and press evenly onto bottom and sides of a buttered 9X3-inch spring form pan.  Bake 5 mins and let cool.

Beat cream cheese until soft.  Add sugar, blending thoroughly.  Add eggs one at a time, beating well after each addition.  Mix in lemon juice, rind and vanilla.  Turn into spring form pan and back for 35 minutes.

While the cake is baking, blend the sour cream, sugar and vanilla.  Remove the cake from the oven and top with the sour cream mixture.  Return to the oven and bake for 12 minutes.  Cool on a rack for 30 minutes, the spread the lemon glaze* on top.  Chill several hours or overnight before cutting and serving.

*Lemon Glaze

1/2 cup sugar
1 1/2 Tbsp. cornstarch
1/4 tsp. salt
3/4 cup water
1/3 cup lemon juice (meyer recommended)
1 egg yolk
1 Tbsp. butter
1 tsp. lemon zest

Combine water, lemon juice and egg yolk and add to sugar, cornstarch and salt.  Cook over low heat, stirring constantly until the mixture comes to a slow boil and is thickened.  Add butter and zest.  Allow to cool slightly but spread on cheesecake before it gels completely.