Our yummy Easter dessert....Philadelphia Double-Lemon Cheesecake Bars

     I saw the recipe for these in my Family Circle magazine for the month of April 2014 and I had to try them.  Sometimes when I have tried recipes in magazines they aren't very tasty, but these were worth every block of cream cheese and sugar.

2 cups vanilla wafer crumbs                                                      

3 Tbsp. butter, melted                                                            

4 pkg. (8 oz. each )  Philadelphia Cream Cheese, softened
1 3/4 cups sugar, divided
3 Tbsp. flour
1 Tbsp. lemon zest
1/3 cup lemon juice, divided
1/2 tsp. vanilla
4 eggs, 1 separated
2 Tbsp. cornstarch
1/2 cup water
HEAT oven to 325 degrees and line a 13x9-inch pan with foil  Mix wafer crumbs and butter; press onto bottom of pan.  Bake 10 minutes.
BEAT cream cheese, 1 cup sugar, flour. lemon zest, 2 Tbsp. lemon juice and vanilla with mixer until blended.
ADD 1 egg white and remaining 3 whole eggs, beating after each just until blended.  ( Reserve yolk for later use. )
POUR batter over crust.  Bake 40 minutes or until center is almost set.  Cool 1 hour.  Refrigerate 4 hours.
MIX cornstarch and remaining sugar in saucepan; gradually stir in water and remaining lemon juice.  Bring just to boil, stirring constantly; cook and stir until clear and thickened.  Lightly beat reserved egg yolk until blended;  stir in 2 Tbsp. hot cornstarch mixture.  Return to remaining cornstarch mixture in saucepan: cook and stir 1 min. or until thickened.  Cool.
SPOON glaze over cheesecake.  Refrigerate 1 hour.  Use foil handles to remove cheesecake from pan before cutting to serve.
*  Make sure you read through the recipe because you don't use all of the sugar or the eggs at one time.