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 F. for 10 minutes. Increase oven temperature to 450 degrees F.

FILLING:

3 (8 oz.) pkgs. cream cheese
1 c. sugar
3 tbsp. flour
2 tbsp. lemon juice
1 tbsp. grated lemon rind
1/2 tsp. vanilla
4 eggs (1 separated)

Combine softened cream cheese, sugar, flour, lemon juice, rind and vanilla, mixing at medium speed until well blended. Add 3 eggs, one at a time, mixing well after each addition. Beat in remaining egg white; reserving yolk for glaze. Pour mixture over crust; bake at 450 degrees F. for 10 minutes. Reduce oven temperature to 300 degrees F. Continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

TOPPING:

3/4 c. sugar
2 tbsp. cornstarch
1/2 c. water
1/4 c. lemon juice

Combine sugar and cornstarch in saucepan; stir in water and lemon juice. Cook until clear and thickened, stir constantly. Add small amount to slightly beaten egg yolk; mix well. Add to hot mixture, cook 3 minutes; stirring constantly. Cool slightly. Spoon over cheesecake.