------------------------------------BASE------------------------------------
      1 c  Graham cracker crumbs

      3 T  Sugar

      3 T  Margarine, melted

------------------------------------BODY------------------------------------
      3 pk 8-ounce cream cheese, soften

      1 c  Sugar

      3 T  Flour

      2 T  Lemon juice

      1 T  Grated lemon peel

    1/2 t  Vanilla

      4 ea Eggs (1 separated)

----------------------------------TOPPING----------------------------------
    3/4 c  Sugar

      2 T  Cornstarch

    1/2 c  Cold water

    1/4 c  Lemon juice

   BASE: Combine crumbs, sugar and margarine; press onto bottom of 9-
  inch springform pan.  Bake at 325, 10 minutes.
   BODY: 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 450, 10 minutes.  Reduce oven temperature to 250; continue baking
  30 minutes.  Loosen cake from rim of pan; cool before removing rim of

  pan.
   TOPPING: Combine sugar and cornstarch in saucepan; stir in water and
  juice.  Cook, stirring constantly, until clear and thickened. Beat
  reserved egg yolk in small bowl.  Add small amount of hot mixture to
  yolk.  Return to mixture in saucepan; cook 3 minutes, stirring
  constantly.  Cool slightly.  Spoon over cheesecake; chill.  Garnish
  with lemon and lime slices and fresh mint, if desired.