Double-Lemon Cheesecake Bars


Ingredients:

52
 vanilla wafers, finely crushed (about 2 cups)
3
Tbsp. butter or margarine, melted
4
eggs, divided
4
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-¾
cups sugar, divided
3
Tbsp. flour
1
Tbsp. zest and cup juice from 2 lemons, divided
½
tsp. vanilla
2
Tbsp. cornstarch
½
cup water

Directions:
                    
HEAT oven to 325ºF.

LINE 13x9-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 min.

SEPARATE 1 egg; refrigerate yolk until ready to use.  Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. 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.

BAKE 40 min. or until center is almost set.  Cool 1 hour.  Refrigerate 4 hours.

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 Tbsp. 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.

SPOON lemon glaze over cheesecake.  Refrigerate 1 hour or until firm.  Using foil handles to remove cheesecake from pan before cutting to serve. 

Source: Kraftrecipes.com