Lemon Sambuca Cheesecake - cooking recipe

Ingredients

2 cups cookie crumbs (I use Stella D'Oro Breakfast Treats)
3 tablespoons sweet butter, at room temperature
2 lbs cream cheese, at room temperature
1 1/4 cups sugar
4 tablespoons flour
1/4 cup lemon juice, freshly squeezed
1/3 cup sambuca romana or 1/3 cup anisette
4 eggs
1 egg yolk
2 cups sour cream
1 teaspoon vanilla extract
1/3 cup sugar
1/3 cup lemon juice, freshly squeezed
3/4 cup water
1 egg yolk
1/2 cup sugar
2 1/2 tablespoons cornstarch

Preparation

Line a 10\" springform pan bottom with aluminum foil and attach sides. Preheat oven to 350 degrees.
In a food processor, crush and combine the cookie crumbs and butter. Line bottom of pan, pressing the crumbs about one-third of the way up the sides of the pan.
In a food processor, combine all cream cheese layer ingredients except the eggs and blend until totally smooth and mixture is a thick liquid. Pulse in eggs and yolk 4 or 5 times until blended. Pour into pan. Bake for 45-50 minutes. Top immediately with --
Mix sour cream, vanilla and sugar. Spread over top of cheesecake layer and return to the oven for 10 minutes.
In a saucepan heat lemon juice, water, egg yolk, sugar and cornstarch in a saucepan until mixture becomes clear and thick enough to coat the back of a spoon.
Spread this mixture over the top of the cheesecake/sour cream layer. Cover with plastic wrap, pressing plastic wrap directly onto lemon layer. This will prevent a skin forming on the top. Cool until just warm on a wire rack and then place in refrigerator to chill well.
Cut with a very sharp, long knife dipped into hot water. Rinse knife and wipe down with a dry towel before each new cut to keep each cut clean.