Prep time: 35 mins | Total time: 7 hours 15 mins (includes chilling) | Makes: 16 servings

Ingredients:

52 vanilla wafers, finely crushed (about 2 cups)

3 tbsp butter or margarine, melted

4 eggs, divided

4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

1 3/4 cups sugar, divided

3 tbsp flour

1 tbsp zest and 1/3 cup lemon juice from 2 lemons, divided

1/2 tsp vanilla

2 tbsp cornstarch

1/2 cup water

Instructions:

  1. Heat oven to 325°F.
  2. Line 9×13″ pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter until blended; press onto bottom or prepared pan. Bake for 10 minutes.
  3. Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tbsp lemon juice and vanilla in a large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
  5. Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice just until blended. Bring just to a boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended.; stir in tbsp of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minutes or until thickened, stirring constantly. Cool slightly.
  6. Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles, remove cheesecake on pan before cutting to serve.