1 tablespoon butter, room temperature1 1/4 cups cookie crumbs, divided8 ounces cream cheese (at room temperature)1/4 cup Sugar Blend for Baking3/4 cup part-skim ricotta cheese3 eggs1 cup light sour cream1 tablespoon fresh lemon juice1 tablespoon fresh grated lemon zest 1 cup light sour cream1/2 teaspoon vanilla extractGrease the inside of a 9" pan, using soft butter. Press 1 cup of cookie crumbs into the bottom of the pan. Set aside.Place
cream cheese and Sugar Blend for Baking into a mixer
(preferably with a paddle attachment). Run for a few minutes, scraping
down the sides and beaters frequently.Add Ricotta; then add
eggs, one by one. Wait for egg to be incorporated into the mix and
scrape down the bowl before adding another egg to insure that
everything is smoothly blended. Finally add sour cream, lemon juice and
zest, and mix to uniform consistency.Pour batter into the prepared pan and place on a cookie sheet.Bake at 325 degrees F for 50 -55 minutes, or until almost fully set and the center jiggles slightly. Allow to cool completely.To Make Glaze: MIX the ingredients in a bowl and use an offset spatula to cover the outside of the molded cheesecake.Cover
the top of the cake with a one eighth of an inch layer of the sour
cream glaze and lightly coat the sides, use the spatula to stick the
remaining 1/4 cup cookie crumbs onto the sides.