Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring-
form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar,
flour, juice, peel and vanilla, mixing at medium speed on electric mixer
until well blended. Add three eggs, one at a time, mixing well after each
addition. Beat in remaining egg white, reserve yolk for glaze. Pour over
crust. Bake at 325 degrees F., 10 minutes. Reduce oven temperature to 250
degrees F.; continue baking 30 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Combine sugar and cornstarch in saucepan; stir
in water and juice. Cook, stirring constantly, until clear and thickened.
Add small amount of hot mixture to slightly beaten egg yolk. Return to hot
mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over
cheesecake, chill.



Serves 10