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1
Heat oven to 325 degrees F.
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2
Line 13x9-inch pan with parchment, with ends of parchment extending over sides.
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3
Mix wafer crumbs and butter until blended; press onto bottom of prepared pan.
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4
Bake 10 min.
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5
Separate 1 egg; refrigerate yolk until ready to use.
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6
Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp.
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7
lemon juice and vanilla in large bowl with mixer until blended.
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8
Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended.
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9
Pour over crust.
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10
Bake 40 min.
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11
or until center is almost set.
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12
Cool 1 hour.
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13
Refrigerate 4 hours.
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14
Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended.
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15
Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened.
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16
Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 Tbsp.
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17
of the hot cornstarch mixture.
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18
Return to remaining cornstarch mixture in saucepan; stir until blended.
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19
Cook 1 min.
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20
or until thickened, stirring constantly.
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21
Cool slightly.
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22
Spoon lemon glaze over cheesecake.
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23
Refrigerate 1 hour or until firm.
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24
Use parchment handles to remove cheesecake from pan before cutting to serve.
