Pink Lemonade Cheesecake

Pink Lemonade Cheesecake

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

Glaze:
1/3 cup pink lemonade, frozen concentrate, thawed
4 teaspoons lemon juice
1 tablespoon cornstarch
1 drop red food coloring, optional
lemon slices

• 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.
  
• 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.
  
• 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.
  
• 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.