500       g            Graham cracker crumbs
 100       g            Melted butter
  20       g            White sugar
   2 1/2   ml           Ground cinnamon
 700       g            Cream cheese
 150       g            Sugar
   3                    Eggs
  60       ml           Lemon juice
  10       ml           Grated lemon rind
  10       ml           Vanilla
 500       ml           Sour cream
  30       g            Sugar
   5       ml           Vanilla
 100       g            Sugar
  25       ml           Cornstarch
   1       ml           Salt
 170       ml           Water
  75       ml           Lemon juice
   1                    Egg yolk -- WELL BEATEN.
  15       g            Butter
  1.  Preheat oven to 175 C8C . Combine crust
  ingredients. Press crust on bottom
  and sides of buttered 25 cm springform pan. Bake 5
  minutes, and cool.
  2.  Beat cheese until soft. Add sugar and blend well.
  Add eggs, one at a time, beating well after each. Mix
  in the lemon rind and the vanilla, and add
  to the mixture. Pour into the pre-baked crust, and
  bake 35 minutes.
  3.  Combine topping ingredients, spread on top of
  cheesecake, and return to oven immediately. Bake 10-12
  minutes and remove from oven.
  4.  Combine dry glaze ingredients; add liquid glaze
  ingredients. Cook over low heat until thick. Add 15 g
  of butter. Cool, and spread this glaze on the
  cake before the glaze thickens too much.
  Author's Notes:
  This is from a dessert-chef friend of a regular-chef
  friend, and apparently won some award. I've had
  cheesecakes that I think are more impressive
  (including one I can make), but I think I'm something
  of a cheesecake connoisseur.  If I want to blow
  people's socks off, this is the one I cook. I
  think that every time I've served it to a new group,
  at least one person has
  said ``That was the best cheesecake I've ever had.''
  Some pointers: this is the traditional crust, but I
  often use a more floury-baked-pie-crust-like one. It's
  not too critical. The magic to getting
  the texture perfect is in howyou beat the cheese. I
  use a kitchen aid, work slowly, scrape the bowl often,
  and ALWAYS USE ROOM TEMPERATURE EVERYTHING. Using cold
  cream cheese guarantees lumps. Don't beat too hard
  before putting
  in the sugar, but make sure it's even and fluffy
  before the eggs go in. Then
  again, don't overbeat. It takes practice. I've been
  known to make it with no
  sugar or vanilla in the topping, and I think it's more
  interesting. but the contrast between the layers may
  confuse those accustomed to restaurant cheesecakes.
  The glaze is easy as glazes go, but treat it properly.
  In particular, stir constantly until it's thick, but
  don't stir hard or you'll break down the starch.
  Difficulty    : rather difficult (timing is critical.)
  Precision     : measure carefully.
  Recipe By     : Rob Pike, research!rob AT&T Bell
  Laboratories, Murray Hill,