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CRUST:
1-1/2 ups lemon cream-filled sandwich cookie crumbs
2 Tbsp. sugar
1/4 cup butter, melted
LEMON FILLING:
2/3 cup plus 2 Tbsp. sugar
5 Tbsp. cornstarch
1 cup water
2 egg yolks, lightly beaten
1/3 cup lemon juice
2 Tbsp. butter
1 tsp. grated lemon zest
CHEESECAKE LAYER:
1 envelope unflavored gelatin
1/2 cup lemon juice
3 pkgs. (8-oz each) cream cheese, softened
3/4 cup sugar
1 cup heavy whipping cream, whipped
2 tsp. grated lemon zest
Preheat oven to 350*F.
Combine the cookie crumbs and sugar, stir in butter. Press onto the bottom of a lightly greased 9" springform pan. Place on a baking sheet. Bake for 8-10 minutes or until crust just begins to brown. Cool pan on a wire rack.
In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat, cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks, return all to pan, stirring constantly. Bring to a gentle boil, cook and stir 2 minutes longer. Remove from heat. Gently stir in lemon juice, butter and zest. Cool to room temperature without stirring.
In a small saucepan, sprinkle gelatin over lemon juice, let stand for 1 minute. Heat over low heat, stirring until gelatin is dissolved.
In a large mixing bowl, beat cream cheese and sugar. Gradually bet in gelatin mixture until combined. Fold in the whipped cream and lemon zest.
Spoon three-fourth of creamcheese mixture into crust, build up edges slightly. Chill for 5 minutes. Spoon lemon filling over cheesecake layer to within 1/2" of edges. Top with remaining cheesecake mixture. Cover and refrigerate overnight.
Carefully run a knife around edge of pan, remove sides of pan. Refrigerate leftovers
Yield 12 servings
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