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
2 tbsp. lemon juice
1 tbsp. grated lemon peel
1/2 tsp. vanilla
4 eggs (1 separated)
3/4 c. sugar
2 tbsp. cornstarch
1/2 c. water
1/4 c. lemon juice

Combine crumbs, sugar and butter; press onto bottom of 9 inch springform pan. Bake at 325 degrees for 10 minutes.

Combine cream cheese, sugar, flour, juice, peel and vanilla; mixing at medium speed on electric mixer until well blended. Add 3 eggs, one at a time, mixing well after each addition. Beat in remaining egg white; reserve yolk for glaze. Pour over crust. Bake at 450 degrees, 10 minutes. Reduce oven temperature to 250 degrees; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture; cook 3 minutes, stirring constantly. Cool slightly. Spoon over cheesecake; chill. 10-12 servings.