Shining bright, this luscious lemon cheesecake, in a graham cracker crust, is topped with a golden yellow lemon curd topping.

Sun-sational Cheesecake

1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 3/4 cups granulated sugar - divided use
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1/2 teaspoon vanilla extract
3 large eggs
1 large egg, separated
2 tablespoons cornstarch
1/2 cup water
1/4 cup lemon juice
3/4 cup granulated sugar

1. Combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press onto the bottom of a 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes.
2. Combine softened cream cheese, 1 cup sugar, flour, 2 tablespoons lemon juice, grated lemon peel, and vanilla; mixing until well blended. Add eggs, one at a time, mixing well after each addition. Beat in egg white; reserving the yolk.
3. Pour cream cheese mixture into the crust and bake at 325°F (160°C) for 10 minutes. Reduce the oven temperature to 250°F (120°C) and continue baking for 30 minutes.
4. Loosen the cake from the rim of the pan; cool before removing from pan.
5. Combine remaining sugar and cornstarch in a saucepan; stir in water and 1/4 cup lemon juice. Cook, stirring constantly, until clear and thickened. Add a small amount of the hot mixture to the slightly beaten remaining egg yolk. Return to the hot mixture, cook for 3 minutes stirring constantly. Cool slightly then spoon over the cheesecake. Chill.

Makes 12 servings.