Try this sweet and tangy dessert — It’s delicious!

Mary’s Tangy Lemon Cheesecake

Ingredients

Crust:
2-1/2 cups crushed gingersnap cookies (about 55 cookies)
1/3 cup butter, melted
Filling:
3 — 8 oz. packages cream cheese, softened
1 cup sugar
3 eggs, lightly beaten
1 tbsp. lemon juice
1 tbsp. vanilla extract
Sauce:
1/2 cup sugar
2 tbsp. cornstarch
3/4 cup water
2 tbsp. butter
1/4 cup lemon juice
1 tbsp. grated lemon peel

Directions

~Preheat oven at 350°.

~Combine cookie crumbs and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan.

~In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Beat in lemon juice and vanilla. Pour into crust. Place pan on a baking sheet. Bake for 35-40 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer.

~In a small 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. Remove from the heat; stir in the butter, lemon juice, and peel.

~Refrigerate cheesecake and sauce overnight.

~Serve sauce over cheesecake.