Combine the crushed sandwich cookies with melted butter in a small bowl, stirring until the mixture is evenly moistened. Firmly press the crumb mixture into the base of a greased 9-inch springform pan and set it aside.

In a large mixing bowl, blend the cream cheese, granulated sugar, and cornstarch with an electric mixer until the texture is creamy and smooth. One at a time, incorporate the eggs and then the additional egg yolk, beating thoroughly after each addition. Add the thawed pink lemonade concentrate, vanilla extract, and red food coloring; continue mixing until fully integrated. Pour the prepared filling over the cookie crust.

Preheat the oven to 350°F (175°C) and bake for 15 minutes. Without removing the cheesecake, reduce the oven temperature to 200°F (93°C) and bake for another 1 hour and 10 minutes, or until the surface no longer appears glossy or unset. Remove the cheesecake from the oven, carefully run a knife along the inner edge of the pan to loosen the sides, then switch off the oven and return the cake to rest inside for 1 hour with the door closed. Transfer the cake to the refrigerator and chill uncovered overnight.

For the glaze, combine the lemonade concentrate, fresh lemon juice, cornstarch, and red food coloring in a small saucepan. Stir continuously over medium heat until the mixture thickens and begins to bubble. Continue cooking and stirring for 2 additional minutes, then remove from heat and allow to cool slightly. Spread the glaze over the chilled cheesecake and top with a lemon slice for garnish. Keep refrigerated until ready to serve.