Lemon Cheesecake

1 1/2 cups graham cracker crumbs
2 Tbsp. sugar
1/4 cup butter, melted
3 - 8 oz. (250 g) packages cream cheese
1 cup sugar
1 Tbsp. cornstarch
3 eggs
1 Tbsp. grated lemon rind
2/3 cup lemon juice
Lemon curd

For crust:
Combine graham cracker crumbs, 2 Tbsp. sugar and butter in a small bowl. Pat into bottom of 9" springform pan.
Bake at 375 degrees for 8 minutes. Cool.
For filling:
Stir together sugar and cornstarch.
Beat cream cheese until smooth. Gradually add sugar mixture, scraping down sides of bowl often.
Beat in eggs one at a time, beating well.
Beat in lemon rind and juice just until blended. Pour into crust lined pan.
Place a pan of water in bottom of oven. Bake at 350 degrees F for 30 minutes. Reduce oven to 300 degrees F and bake for another 30 minutes.
Remove cake from oven and place on cooling rack. Cover the pan and rack with a large bowl or pot, so that the cake cools slowly.
Cool completely then chill before serving.
Top with lemon curd.

Makes 12 servings