Preheat oven to 350°. Combine first 3 ingredients, mixing thoroughly. Press crust evenly onto bottom and sides of buttered 9x3 spring-form pan. Bake 5 minutes. Cool.
Beat cream cheese till soft. Add sugar, blending thoroughly. Add eggs, 1 at a time, beating well after each addition. Mix in lemon juice, rind, and vanilla. Blend well. Turn into spring-form pan. Bake 35 minutes.
While cake is cooking, blend sour cream, sugar, and vanilla. Remove cake from oven. Gently spread sour cream mixture over top. Return to oven and bake 12 minutes. Cool on rack 30 minutes.
Spread with lemon glaze (see reverse). Chill several hours or overnight before removing sides of pan. Garnish with lemon strip, strawberry, and mint leaves.
½ cup sugar
1 ½ Tablespoons cornstarch
¼ teaspoon salt
¾ cup water
1/3 cup lemon juice
1 egg yolk
1 Tablespoon butter
1 teaspoon grated lemon rind.
In heavy 1-quart saucepan mix sugar, cornstarch and salt. Combine water, lemon juice and egg yolk and add to sugar mixture. Cook over low heat, stirring constantly till mixture comes to a slow boil and is thickened. Add butter and rind. Allow to cool slightly, but spread on cake before glaze sets.