In large mixer bowl, beat cream cheese until light and fluffy. Beat in sour cream and eggs one at a time. Beat in sugar, cornstarch, vanilla and lemon rind until mixture is smooth. Pour into cooled crust. Place a shallow pan of water on bottom rack. Place springform pan on cookie sheet. Bake 1-1/4 hours or until puffed and golden brown (top will be slightly cracked all over). Turn oven off and leave 1 hour with oven door ajar. Cool and refrigerate at least 4 hours.