Double Lemon Cheesecake Bars
52 vanilla wafers, finely crushed (about 2 cups worth)
3 tablespoons butter or margarine, melted
4 eggs, ( 1 will be divided. and 3 whole eggs)
4 8-ounce packages of cream cheese, softened
1 & 3/4 cups sugar
3 tablespoons flour
1 tablespoon zest and 1/3 cup juice from 2 lemons, divided
1/2 teaspoon vanilla
2 tablespoons cornstarch
1/2 cup water
HOW TO oven at 325°
line a 9X13 pan with foil (be sure enough over laps so you can use them to remove the dessert later). Set aside.
Mix wafers and melted butter until combined. Bake 10 minutes.
Seperate one egg. Refrigerate the yolk part until ready to use.
Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs. Mix on low till blended. Pour over crust. Bake 40 minutes till center. Cool 1 hour. Then refrigerate 4 hours.
In a saucepan, mix cornstarch and remaining sugar. Gradually add water and remaining lemon juice and mix till blended. Bring just to a boil on medium heat, stirring constantly. Cook and stir until clear and thickened.
Lightly beat reserved egg yolk in a small bowl with fork till blended. Stir in 2 tablespoons of the hot cornstarch mixture. Add this small mixture to the hot cornstarch mixture. Stir till blended. Cook 1 minute more. Constantly stirring (stir, stir, stir !!!) Cool slightly. SPOON in the lemon glaze over cheesecake. Refrigerate at least one hour till firm.
Use foil handles on the 9X13 to remove cheesecake from pan before serving.