The ultimate Cheesecake!!!

Another birthday another reason to bake a cheesecake, this time I thought I would put a new twist on lemon merangue pie. I found this amazing recipie somewhere online forgive me I really can't remember, but it is worth all the trouble it took to make. Mind you I made most of it with a baby in one arm, trying to get it finished before bed, so it would have a full day to set! Perhaps the best cheesecake I have ever made, and even eaten!!

Lemon Cheesecake
INGREDIENTS
For the crust:
2 cups crushed graham crackers (about 26 crackers)
6 Tbsp. unsalted butter, melted
For the filling:
3 8-oz. packages cream cheese, room temperature
1 1/3 cups white granulated sugar
3 eggs, at room temperature
1/4 cup fresh lemon juice
1 Tbsp. grated lemon peel
2 tsp. vanilla extract
For the topping:
2 cups sour cream
3 Tbsp. sugar
1 tsp. vanilla extract
For the glaze:
3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk
1/2 cup white granulated sugar
1 1/2 Tbsp. cornstarch
1/4 tsp. salt
1 Tbsp. butter
2 tsp. grated lemon peel
Thinly sliced lemon rounds, halved and twisted
METHOD
For the crust: Preheat oven to 350° F. Butter a 9-inch spring form pan. Blend crumbs and melted butter in bowl. Press mixture into bottom and up sides of prepared pan. Bake for 5 minutes. Cool thoroughly.
For the filling: Preheat oven to 350° F. Using, an electric mixer, beat cream cheese until soft. Gradually blend in sugar. Beat in eggs one at a time. Mix in lemon juice, lemon peel and vanilla. Pour into crust. Bake until slightly puffed, about 40 minutes. Leave oven temperature at 350° F.
For the topping: Blend all ingredients in small bowl. Spread on top of cake. Bake 15 minutes; topping will not look set. Cool for 30 minutes.
For the glaze: Combine water, lemon juice and yolk in heavy small saucepan. Stir in sugar, cornstarch and salt. Bring to boil over low heat, stirring constantly, about 10 minutes. Add butter and lemon peel and stir until butter melts. Cool glaze for 20 minutes.
Spread glaze on cake. Cool completely. Refrigerate until well chilled, (Can be prepared 2 days ahead.) Garnish with lemon slices. Serve cold.