Prep time 35 minutes Total time 7 hours 15 minutes

52 Vanilla Wafers
3 Tbsp butter melted
4 eggs divided
4-8oz packages cream cheese softened
1 3/4 c sugar
3 Tbsp flour
1 Tbsp zest and 1/3 cup juice from 2 lemons
1/2 tsp vanilla
2 Tbsp corn starch
1/2 cup water

52 Vanilla Wafers 3 Tbsp butter melted 4 eggs divided 4 -8oz packages cream cheese softened 1 3/4 c sugar 3 Tbsp flour 1 Tbsp zest and 1/3 cup juice from 2 lemons 1/2 tsp vanilla 2 Tbsp corn starch 1/2 cup water

Heat oven to 325
Line 13x9x2 pan with foil- with ends over the sides. Mix wafer crumbs and butter until blended and press into the bottom of prepared pan. Bake 10 minutes.
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 a large bowl with a mixer until blended. Add egg white and remaining 3 whole eggs 1 at a time mixing on low speed after each until just blended. Pour over crust.
Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours
Mix corn starch and remaining sugar in medium saucepan. Gradually stir in water and remaining lemon juice until blended. Bring just to a boil on medium heat, stirring constantly. Cook and stir until clear and thickened. Lightly beat reserved egg whites 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 minute or until thickened, stirring constantly. cool slightly. Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm.