Lemon Cheesecake

1 cup finely crushed Nilla Wafers
3 tablespoons sugar
3 tablespoons butter, melted
3 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
3 tablespoons flour
2 tablespoons lemon juice
1 tablespoons grated lemon peel
1/2 teaspoon vanilla
4 eggs, divided
3/4 cup sugar
2 tablespoons cornstarch
1/2 cup water
1/4 cup lemon juice

Mix crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325 degrees for 10 minutes if using a silver springform pan. (Bake at 300 degrees for 10 minutes if using a dark nonstick springform pan.)

Mix cream cheese, 1 cup sugar, flour, 2 tablespoons juice, peel and vanilla with electric mixer on medium speed until well blended. Add 3 eggs and egg white, mixing on low speed just until blended.

Separate 1 of the eggs. Add egg white to cream cheese mixture along with remaining 3 eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake at 325 degrees for 50 to 55 minutes or until center is almost set if using silver springform pan. (Bake at 300 degrees for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Mix 3/4 cup sugar and cornstarch in medium saucepan; gradually stir in water and 1/4 cup juice until well blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Stir 2 tablespoons of the hot mixture into egg yolk; return to hot mixture. Cook 1 minute or until thickened, stirring constantly. Cool slightly. Spoon topping over cheesecake; refrigerate until set. Makes 12 servings.