Double-Lemon Cheesecake Bars

• 52 vanilla wafers, finely crushed or 2 cups vanilla wafers
• 3 tablespoons butter, melted
• 4 eggs
• 4 (8 ounce) packages philadephia cream cheese, softened
• 1 3/4 cups sugar, divided
• 3 tablespoons flour
• 1 tablespoon lemon zest
• 1/3 cup fresh lemon juice, divided or 2 lemons, juice of
• 1/2 teaspoon vanilla
• 2 tablespoons cornstarch
• 1/2 cup water

1. Line 13x9 inch pan with foil, with ends of foil over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minute.
2. Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup of 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, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
3. Bake 40 minute or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
4. 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 tablespoons of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.
5. Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve.

vanilla wafers, butter, eggs, cream cheese, sugar, flour, lemon zest, lemon juice, vanilla, cornstarch, water

Taken from www.food.com/recipe/double-lemon-cheesecake-bars-520911 (may not work)