Lemon Glazed Cheesecake

Ingredients

• 3/4 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon cocao powder

Filling

• 1 tablespoon butter, softened
• 40 ounces cream cheese, softened
• 1 2/3 cups granulated sugar
• 5 eggs
• 1/8 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1/4 cup lemon juice

Glaze

• 2 eggs
• 1 cup sugar
• 1/4 cup lemon juice
• 2 tablespoons grated lemon peel
• 6 tablespoons butter, melted
• 1 to 2 drops yellow food coloring (optional)

Directions

1. Combine the first 3 ingredients; stir well, then set aside.
2. Grease the bottom and sides of a 10-inch springform pan with butter. Add crumb mixture; tilt pan to coat sides and bottom. Chill.
3. Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add the 1 2/3 cups sugar, beating well at high speed.
4. Add sugar, beating well at high speed.
5. Add eggs, one at a time, beating well after each addition.
6. Stir in salt, vanilla extract and lemon juice.
7. Pour mixture into the prepared crust.
8. Bake at 300 degrees F for 1 hours and 20 minutes.
9. Cover and chill before adding glaze.
10. For glaze, in a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended.
11. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
12. Add food coloring if desired.
13. Transfer to a small bowl; cool for 10 minutes.
14. Cover and refrigerate until chilled.
15. Spread over cooled cheesecake and refrigerate before serving.