Lemon Raspberry Cheesecake
1 cup vanilla wafer cookie crumbs
3 tablespoons sugar
3 tablespoons butter or margarine, melted
3 packages (8 oz each) cream cheese softened
1 cup sugar
3 tablespoons flour
2 tablespoons fresh lemon juice
2 - 3 teaspoons grated lemon zest
1/2 teaspoon vanilla
3 large eggs
1 large egg white
3/4 cup super
2 tablespoons cornstarch
1/2 cup cold water
1/4 cup fresh lemon juice
1 egg yolk, beaten
Crust: Mix crumbs, sugar and butter: press onto bottom of 9-inch springform pan (sprayed lightly with baking spray). Bake at 325 degrees for 10 minutes.
Filling: Mix cream cheese, sugar, flour, juice, zest and vanilla with an electric mixer on medium speed until well blended. Add 3 eggs and egg white, mixing on low speed just until blended. Pour over crust. Bake at 325 degrees for 40-50 minutes or until center is almost set (but still a little jiggly). Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Topping: Mix sugar and cornstarch in saucepan; gradually stir in water and juice. Bring mixture to a low boil on medium heat, stirring constantly until clear and thickened. Stir 2 tablespoons of the hot mixture into egg yolks; then slowly mix the egg mixture into the sauce. Cook 1 minute or until thickened, stirring constantly. Cool slightly. Stir in raspberries Spoon topping over cheesecake just before serving. Refrigerate until ready to serve.