Lemonade Cheesecake

Directions

1. 1
   Prepare either the graham or ritz cracker pie crust-set aside to cool on a wire rack.
2. 2
   In a medium saucepan mix together the 1/3 cup sugar and cornstarch.
3. 3
   Whisk in lemonade concentrate and over medium heat bring to a boil.
4. 4
   Once boiling is reached cook for 1 minute-it should thicken up a bit.
5. 5
   In a small bowl add eggs and whisk.
6. 6
   Slowly whisk in about 1/2 of the hot lemon mixture.
7. 7
   Whisk back into the pan.
8. 8
   Whisk in lemon rind and cook over low heat for 2 minutes.
9. 9
   Remove from heat and chill for 1 hour.
10. 10
    In a medium bowl beat cream cheese until fluffy.
11. 11
    Beat in sugar, salt and sour cream.
12. 12
    Beat in chilled lemon filling mixing well.
13. 13
    Spoon into p[repared pie crust and sprinkle with remaining rind.
14. 14
    Chill for at least 4 hours to overnight.
15. 15
    This will keep in the fridge for 4 days.