Double-Lemon cheesecake bars

Directions

• Step 1 Heat over to 325F. Line 13*9 inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter until blended
• Step 2 press onto bottom of prepared pan. Bake 10 mins.
• Step 3 Separate 1 egg. refrigerate yolk until ready to use. Beat cream crease, 1 cup sugar, flour, lemon juice, and vanilla in 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.
• Step 4 Bake 40 mins or until center is almost set. Cool 1 hour, Refrigerate 4 hours.
• Step 5 Mix cornstarch and remaining sugar in medium saucepan, gradually stir in water and remaining lemon juice until blended. Bring just to 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 2 tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan, stir until blended. Cook 1 min or until chickened, stirring constantly. Cool slightly.
• Step 6 Spoon lemon-juice glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve.