1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted
3 (8 oz.) pkg. cream cheese, softened
1 c. sugar
3 tbsp. flour
3 tbsp. lemon juice
1/2 tsp. vanilla extract
4 eggs, 1 separated
3/4 c. sugar
2 tbsp. cornstarch
1/2 c. cold water
1/4 c. lemon juice
Whipped cream or topping as desired

Crust: Combine graham crackers, 3 tablespoons sugar and butter until crumbly. Press onto bottom of an ungreased 9 inch springform pan. Bake at 350 degrees for 10 minutes.

Filling: Combine cream cheese, 1 cup sugar, flour, 3 tablespoons lemon juice and vanilla at medium speed with a mixer until well blended, one at a time, add 3 eggs and egg white (saving yolk for glaze), blending well after each addition. Pour over crust. Bake at 450 degrees for 10 minutes. Then reduce temperature to 250 degrees and bake for 30 additional minutes.

Loosen cheesecake from rim of pan immediately after removing from oven. Cool before removing rim of pan or glazing.

Glaze: Combine 3/4 cup sugar and cornstarch in saucepan. Add water and 1/4 cup lemon juice. Cook over medium heat stirring constantly until clear and thickened. Beat egg yolk. Add small amount of hot mixture, then return to saucepan. Cook for 3 minutes, stirring constantly. Cool slightly, then spoon over cheesecake. Chill until serving. Top with whipped topping if desired.