1 1/2 cups lemon cream-filled sandwich cookie crumbs

1/4 cup butter or margarine, melted

2 Tabs. sugar

Lemon Filling:

2/3 cup plus 2 Tabs. sugar

5 Tabs. cornstarch

1 cup water

2 egg yolks, slightly beaten

1/3 cup lemon juice

2 Tabs. butter or margarine

1 teasp. grated lemon peel

Cheesecake Layer:

1 envelope unflavored gelatin

1/2 cup lemon juice

3 pkgs. (8 ozs. each) cream cheese, softened

3/4 cup sugar

1 cup whipping cream, whipped

2 teasp. grated lemon peel

Combine the cookie crumbs, butter and sugar; press onto the bottom of a lightly greased 9-in. springform pan. Bake at 350 degrees for 8-10 minutes or until crust just begins to brown. Cool on a wire rack.

In saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in a small amount of hot filling into egg yolks. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice, butter and peel. Cool.

In a small saucepan, sprinkle gelatin over lemon juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is dissolved. Remove from the heat. In a mixing bowl, beat cream cheese and sugar. Gradually beat in gelatin mixture until combined. Fold in the whipped cream and lemon peel.

Spoon three-fourths of cheesecake mixture into crust; build up edges slightly. Chill for 5 minutes. Spoon lemon filling over cheesecake layer to within 1/2 in. 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. 

Recipe is by Karen Chesnut of Clarksburg, California and won 4th place in Country Woman magazine's Sept/Oct. 2002 recipe contest.