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Lemon Cheesecake

Serves 8-10

Crust:
1 1/4 cup graham cracker crumbs 
4 Tbs. ground walnuts 
1/2 cup butter, melted 
2 Tbs. sugar 
1 tsp. ground lemon peel 

Filling: 
1 1/2 pounds cream cheese, softened 
1 cup sugar 
1 tsp. vanilla 
3 tsp. lemon juice 
1 tsp. ground lemon peel 
4 eggs 

Glaze:
2 eggs
3/4 Cup sugar
1 tsp. grated orange rind
1 tsp. grated lemon rind
1/4 Cup lemon juice
2 Tbs. orange juice
2 Tbs. butter

Preheat oven to 350 degrees F.

Combine crumbs, nuts, sugar and lemon peel. Stir in butter until thoroughly blended. Press mixture firmly against bottom of 9" spring-form pan. Bake at 350 degrees F for 10 minutes. 

In a large bowl beat cream cheese until creamy. At medium speed add sugar gradually, then vanilla, lemon juice, and lemon peel. Blend well. 

Add eggs, one at a time and beat at medium speed for ten minutes, until fluffy. Pour into spring-form pan. 

Bake at 325 F. for 45 minutes or until cheesecake is set. Turn off heat and cool for 30 minutes in the oven with the door ajar.

Glaze:
While cheesecake is baking, whisk eggs in a small saucepan until foamy.
Combine with sugar, rind, juices & butter in saucepan. Cook over low heat, stirring constantly until smooth & thickened. Cool. 

Just before serving, spread evenly over cheesecake.

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