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1
Preheat oven to 325 degrees (175 C.) and position a rack in the center.
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2
Butter a 9 inch square non-stick baking pan.
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3
In a food processor, pulse the flour with the sugar, lemon zest and salt.
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4
Add the butter and pulse until a soft, crumbly dough forms.
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5
Press the dough evenly over the bottom and a scant 1/2 inch up the side of the pan.
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6
Bake the crust for 20 minutes, or until golden and firm.
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7
In a small bowl, dissolve the cornstarch in the water.
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8
In a medium saucepan, whisk the egg yolks with 3/4 cup (175 ml) of the sugar and the lemon juice.
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9
Whisk in the cornstarch mixture and cook over moderate heat, whisking gently, until the sugar is dissolved and the lemon mixture is hot, about 4 minutes.
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10
Boil over moderately high heat for 1 minute, whisking constantly, until the mixture is thick and glossy.
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11
Strain the lemon mixture into a heatproof bowl.
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12
Stir in the lemon zest and let cool.
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13
In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup (225 ml) sugar until smooth.
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14
Beat in the flour until blended.
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15
Add the eggs, 1 at a time, beating well between additions.
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16
Add the sour cream and the vanilla and beat until the batter is smooth.
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17
Pour the cream cheese batter over the crust and smooth the surface with a spatula.
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18
Dollop the lemon mixture on the cheesecake batter and carefully swirl it into the batter; take care not to cut into the crust.
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19
Bake the cheesecake for about 40 minutes, or until golden around the edge and just set.
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20
Run the tip of a knife around the edge to loosen the cheesecake from the side of the pan.
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21
Let cool on a wire rack for 1 hour, the refrigerate the cheesecake until thoroughly chilled.
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22
Cut into 16 bars and serve.
