CRUST Combine cookies and butter and press into a lightly buttered 10-inch springform pan. FILLING 8 ozs. white chocolate 1/2 cup heavy cream 2 pounds cream cheese 1 1/2 cups sugar 4 eggs 1/3 cups freshly squeezed lemon juice 1 Tablespoon
grated lemon zest 1/2 tsp. lemon extract Melt the chocolate with the cream until mixture is smooth. Cool. Beat the cream cheese with the sugar until light and fluffy. Beat in the cooled chocolate mixture. Add the eggs one at a time, beating well. Beat in the lemon juice, zest and extract. Pour into crust. Bake at 350 degrees for 45 to 50 minutes. Cool and then refrigerate. GLAZE: 6 ozs. bittersweet chocolate, chopped 1 oz. unsweetened chocolate, chopped 2 Tablespoons light corn syrup 3 Tablespoons butter Combine chocolates and syrup and heat until melted and smooth. Remove from heat and add butter. Spread warm glaze over the cake and smooth.
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