Ingredients

• 1 1/4 cups gingersnap crumbs
• 1/4 cup butter, melted
• 1/3 cup water
• 1/4 cup sugar
• 3 tablespoons lemon juice
• 1 tablespoon lemon peel, freshly grated
• 1 1/2 teaspoons cornstarch
• 1/3 cup sugar
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon lemon peel, freshly grated
• 1/2 cup whipping cream

Instructions

1. Heat oven to 375°F Combine cookie crumbs and melted butter in small bowl; press onto bottom and up sides of ungreased 9-inch glass pie pan. Bake for 5 to 6 minutes or just until set. Cool completely.

2. Combine all glaze ingredients in 1-quart saucepan. Cook over medium-low heat, stirring constantly, until mixture is thickened and comes to a boil (4 to 6 minutes). Refrigerate while preparing filling.

3. Combine 1/3 cup sugar, cream cheese and 1 tablespoon lemon peel in medium bowl. Beat at medium speed until creamy. Beat whipping cream in another medium bowl until stiff peaks form; gently stir into cream cheese mixture. Spoon into cooled crust. Make deep swirls in cream cheese mixture with back of teaspoon.

4. Spoon glaze mixture over cream cheese mixture. Refrigerate until set (at least 2 hours).

5. Recipe Tip: To make it easier to squeeze juice, heat lemon in microwave oven on HIGH (100% power) for about 20 seconds.