Instructions: Crust: Combine graham cracker crumbs, sugar, and margarine. Press onto bottom of 9" springform pan. Bake at 325 F for 10 minutes.

Filling: Combine cream cheese, sugar, flour, lemon juice, lemon 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 egg white. Pour over crust. Bake at 325 F for 10 minutes. Reduce oven temperature to 250 F; continue baking for 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Glaze: Combine sugar and cornstarch in saucepan; stir in water and lemon 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.

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