Pink Lemonade Cheesecake Lemon Cookie Crust 11 lemon sandwich cream cookies, crushed 3 tablespoons butter, melted 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. Pink Lemonade Filling 24 ounces cream cheese 3/4 cup granulated sugar 5 teaspoons cornstarch 4 eggs 1 egg yolk 3/4 cup frozen pink lemonade concentrate, thawed 2 teaspoons vanilla extract 2 drops red food coloring (optional) 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. Pink Lemonade Glaze 1/3 cup frozen pink lemonade concentrate, thawed 4 teaspoons lemon juice 1 tablespoon cornstarch 1 drop red food coloring (optional) Lemon slices 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. Makes 12 to 18 slices.