Tangy lemon cheesecake is a dessert gets added spark from a gingersnap crust and a luscious lemon sauce. From Pam Persons of Towanda Kansas.

Ingredients 

2-1/2 cups crushed gingersnap cookies (about 40

cookies)

1/3 cup butter, melted

FILLING:

3 packages (8 ounces each) cream cheese,

softened

1 cup sugar

3 eggs

1 tablespoon lemon juice

1 tablespoon vanilla extract

SAUCE:

1/2 cup sugar

2 tablespoons cornstarch

3/4 cup water

2 tablespoons butter

1/4 cup lemon juice

1 tablespoon grated lemon peel

Method 

In a small bowl, combine cookie crumbs and butter; mix well. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside.

In a large mixing bowl, beat cream cheese and sugar until smooth. 

Add eggs, beat on low just until combined. Add lemon juice and vanilla; beat just until blended.

Pour into crust. Bake at 350° for 35-40 minutes or until center is almost set. 

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool for 1 hour.

In a saucepan, combine sugar and cornstarch. Stir in water until smooth; bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened.

Remove from the heat; stir in butter, lemon juice and peel. Refrigerate cheesecake and sauce overnight.

Serve sauce over cheesecake. Yield: 12 servings.