Heat oven to 325°F.

Line 13-by-9-inch pan with parchment paper, with ends of paper extending over sides.

Mix wafer crumbs and butter until blended; press onto 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 tablespoons lemon juice and vanilla in large bowl with 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 cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of 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. Use parchment handles to remove cheesecake from pan before cutting to serve.