Give Thanks with a Grateful Heart - Don Moen

philadelphia double-lemon cheesecake bars

1/2 cup of water                                      2 tbsp. cornstarch

2 cups vanilla wafer crumbs                         1 tbsp. lemon zest

3 tbsp. butter, melted                                    1/3 cup lemon juice, divided

4 pkg 8oz each philadelphia cream cheese,      1/2 tsp. vanilla

softened                                                        4 eggs, 1 separated

1 3/4 cups sugar, divide                                                      3 tbsp. flour   

heat oven to 325degreesF & line a 13x9-inch pan w/foil. mix wafer crumbs & butter; press onto bottom of pan. bake 10mins. beat cream cheese, 1 cup sugar, flour, lemon zests, 2 tbsp. lemon juice & vanilla w/mixer until blended. add 1 egg white & remaining 3 whole eggs, beating after each just until blended. reserve yolk for later use. pour batter over crust. bake 40mins. or until center is almost set. cool 1hr. refrigerate 4hrs. mix cornstarch & remaining sugar in saucepan; gradually stir in water & remaining lemon juice. bring just to boil. stirring constantly; cook & stir until clear & thickened. lightly beat reserved egg yolk until blended; stir in 2 tbsp. hot cornstarch mixture. return to remaining cornstarch mixture in saucepan; cook & stir 1min. or until thickened. cool. spoon glaze over cheesecake. refrigerate 1hr.use foil handles to removed cheesecake from pan b4 cutting to serve.