

Ingredients:

Pink Lemonade Cheesecake

---Lemon Cookie Crust---

11 lemon sandwich cream cookies, crushed

3 tablespoons butter, melted



---Pink Lemonade Filling---

24 ounces cream cheese

3/4 cup granulated sugar

5 teaspoons cornstarch

4 eggs

1 egg yolk

3/4 cup pink lemonade, frozen concentrate, thawed

2 teaspoons vanilla extract

2 drops red food coloring, optional



---Pink Lemonade Glaze---

1/3 cup pink lemonade, frozen concentrate, thawed

4 teaspoons lemon juice

1 tablespoon cornstarch

1 drop red food coloring, optional

lemon slices



Directions:

1. Lemon Cookie Crust: In a small bowl stir together crushed cookies and melted butter until well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.



2. Pink Lemonade Filling: In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in lemonade concentrate, vanilla extract, and if desired, food coloring. Pour the cream cheese mixture over the crust.



3. Bake at 350 degrees F for 15 minutes. Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 1 hour. Chill, uncovered, overnight.



4. Pink Lemonade Glaze: In a small saucepan stir together lemonade concentrate, lemon juice, cornstarch, and if desired, food coloring. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Garnish with lemon. Chill until serving time.