Double-Lemon Cheesecake Bars

• 2 cup finely crushed vanilla wafers
• 3 tablespoon butter, melted
• 4 eggs, divided
• 4 8-ounce packages cream cheese, such as philadelphia cream cheese, softened
• 1 3/4 cup sugar, divided
• 3 tablespoon flour
• 1 tablespoon lemon zest
• 1/3 cup lemon juice
• 1/2 teaspoon vanilla extract
• 2 tablespoon cornstarch
• 1/2 cup water

1. Preheat oven to 325 degrees. Line a13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minuntes.
2. Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup 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 for 40 minutes 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 Tablespoon of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. 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.