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1
Pre-heat oven to 350 degrees.
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2
To prepare cheesecake, place 1/2 cup sugar, wafers, and a dash of salt in food processor and process until the mixture resembles sand.
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3
Place one egg white in a small bowl and stir with a whisk until frothy. With the processor on, add 2 tbsp egg white through the chute, processing until blended. (Discard remaining egg white.).
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4
Spray 8 inch springform pan with cooking spray, and then firmly press mixture into the bottom of the pan and slightly up the sides.
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5
Bake at 350 for 10 minutes and then transfer to a wire rack to cool completely.
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6
Reduce oven to 300 degrees.
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7
Combine 1 1/2 cups sugar, 3 tbsp cornstarch, and remaining dash salt in a large bowl. Add cheese and beat with a mixer on medium high speed until smooth.
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8
Reduce mixer speed to low and add vanilla and 1 tsp lemon juice and beat until just combined. Add eggs one at a time, and beat after each addition until just combined.
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9
Pour cheese mixture into prepared springform pan. Bake at 300 degrees for an hour and 15 minutes or until a 3 inch circle in the center of the cheesecake barely jiggles when the side of the pan is tapped.
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10
Turn oven off and leave cheesecake in the oven for 30 minutes with the door open.
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11
Remove cheesecake from oven, run a knife around the outside edge. Cool to room temperature on a wire rack. Cover and chill at least 8 hours.
