Double lemon cheesecake recipe

Serves 16. Total prep time, 7 to 8 hours, 2 cups vanilla wafer crumbs. 3 TB butter melted. 32 ounces cream cheese softened. 1 and 3/4 cup sugar, divided. 3 TB flour. 1 TB lemon (zest). 1/3 cup lemon juice divided. 1/2 tsp vanilla or 1 fresh vanilla bean, preferably fresh. 4 eggs, 1 seperated. 2 TB cornstarch. 1/2 cup water. heat oven to 325 degrees and line a 13x9 inch pan with foil. (This recipe produces a very thin almost like "bars".) But can be made in any desired form or shape. Jusr substitute the cooking vessel and obviously the cooking time will be longer the thicker you go. Mix wafer crumbs and butter and press onto bottom of pan. Bake 10 minutes. Beat cream cheese, 1 cup of the sugar, flour, lemon zest, 2 TB lemon juice and the vanilla in mixer until blended, do not over mix. Add 1 egg white and then the 3 whole eggs. Let mix for just a bit after addition of each egg.(Reserve yolk for later use.) Pour the batter over the prepared crust. Bake 40 minutes or until center is almost set. Cool for 1 hour and then refrigerate 4 more hours. Mix cornstarch and remaining 1 cup of sugar in heavy bottom pan gradually adding water and remaining lemon juice. Bring just to a boil. Stir constantly until clear and thickened. Lightly beat reserved egg yolk until blended. Then stir in theen 2 TB hot cornstarch mixture. Return to remaining cornstarch mixture in sauce pan. Cook and stir until thickened, about 1 minute. Cool. Spoon glaze over cheesecake and refrigerate 1 hour.