Step 1

Preheat oven to 350°.

Step 2

Combine the cracker crumbs, sugar and butter.

Step 3

Press onto the bottom and 2 in. up the sides of a 9-in. springform pan.

Step 4

Place on a baking sheet.

Step 5

Bake 10 minutes or until set.

Step 6

Take out of the oven and set aside for filling.

Step 7

In a large bowl, beat cream cheese and sugar until smooth.

Step 8

Add eggs; beat on low speed until combined; Stir in the lemon juice, lemon peel and vanilla just until blended.

Step 9

Pour into crust; return pan to baking sheet.

Step 10

Bake for 40-45 minutes or until center is almost set.

Step 11

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, but do not remove ring; refrigerate overnight.

Step 12

Remove the ring when you are ready to glaze.

Step 13

In a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended.

Step 14

Add butter; cook, whisking constantly, cook on medium until mixture is thickened, bubbly, and coats the back of a metal spoon.

Step 15

Transfer to small bowl; cool for 10 minutes.

Step 16

Cover and refrigerate until chilled or overnight.

Step 17

Spread glaze over cheesecake.

Step 18

Store the cheesecake in the refrigerator.