Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Graham Cracker Crumbs
   3      tablespoons   Margarine -- Melted
   1      cup           Sugar
   2      tablespoons   Lemon Juice
     1/2  teaspoon      Vanilla
     3/4  cup           Sugar
     1/2  cup           Water
   3      tablespoons   Sugar
  24      ounces        Cream Cheese -- Softened
   3      tablespoons   Unbleached All-purpose Flour
   1      tablespoon    Grated Lemon Peel
   4      Large         Eggs (1 Separated)
   2      tablespoons   Cornstarch
     1/4  cup           Lemon Juice

Preparation:

Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crust. Bake at 325 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over cheesecake, chill.