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1
Make the crust: in a small bowl, stir the crushed cookies and melted butter together until well combined.
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2
Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
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3
Make the filling: in a large bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
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4
Add in eggs and egg yolk, one at a time, beating well after each addition.
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5
Beat in the lemonade concentrate, vanilla, and red food coloring; pour cream cheese mixture over the crust.
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6
Bake in a preheated 350u00b0 oven for 15 minutes; decrease temperature to 200u00b0 and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
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7
Remove the cake from the oven and run a knife around the inside edge of the pan; turn the oven off; return the cake to the oven for an additional 1 hour.
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8
Chill, uncovered, overnight.
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9
Make the glaze: in a small saucepan, stir the lemonade concentrate, lemon juice, cornstarch, and food coloring together; cook and stir until thickened and bubbly.
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10
Cool and stir 2 minutes more; pour over cheesecake; garnish with lemon; chill until ready to serve.
