LEMON CHEESECAKE

1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. melted butter

CHEESECAKE:

3 (8 oz.) cream cheese, softened
1 c. sugar
3 tbsp. flour
2 tbsp. lemon juice
1 tbsp. grated lemon rind
1/2 tsp. vanilla
4 eggs (1 separated)

GLAZE:

3/4 c. sugar
2 tbsp. cornstarch
1/2 c. water
1/4 c. lemon juice
2 to 3 drops yellow food coloring (optional)

Heat oven to 325 degrees. Combine crumbs, sugar and butter. Press into bottom of 9 inch spring form pan. Bake 10 minutes. Remove. Increase oven temperature to 450 degrees.

Combine cream cheese, sugar, flour, lemon juice, lemon rind and vanilla. Mix at medium speed on electric mixer until well blended. Add 3 eggs, 1 at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crumbs. Bake at 450 degrees for 10 minutes, reduce heat to 250 degrees and continue to bake 30 minutes. Loosen cake from edge of pan then gently release spring. Cool completely before removing.

GLAZE: Combine sugar and cornstarch in small saucepan. Add water and lemon juice. Cook until clear and thickened. Add a small amount of liquid to yolk and return to pan. Cook a few minutes. Cool. Spoon over cheesecake. Chill.