1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted

Combine crumbs, sugar and butter; press onto bottom of 9 inch springform pan. Bake at 325 degrees for 10 minutes. 1 c. sugar 3 tbsp. flour 2 tbsp. lemon juice 1 tbsp. grated lemon peel 1/2 tsp. vanilla 4 eggs (1 separated)

Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three 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 for 10 minutes. Reduce oven temperature to 250 degrees; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. 2 tbsp. cornstarch 1/2 c. water 1/4 c. lemon juice

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. Makes 10 to 12 servings.