Mix crumbs, 3 tbsp. of sugar and butter; press onto bottom of 9 - inch springform pan. Bake at 325 °F for 10 minutes if using a silver springform pan. Mix cream cheese, 1 cup of sugar, flour, 2 tbsp. of juice, and peeland vanilla with an electric mixer on medium speed until it's well blended. Add 3 eggs and egg white, mixing on low speed just until blended. Separate one of the eggs. Add egg white to cream cheese mixture along with remaining 3 eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. (Bake at 325 °F for 50 to 55 minutes or until center is almost set if using a dark nonstick springform pan). Run knife or metal spatula around rim of pan to loosen cake; and cool before removing the rim of pan. Refrigerate for 4 hours or overnight. Mix 3/4 cup of sugar and cornstarch in medium saucepan; gradually stir in water and 1/4 cup of juice until well blended. bring just to boil on medium heat, stirring constantly; cook and stir clear and thickened. Stir 2 tbsp. of the hot mixture into egg yolk; return to hot mixture. Cook 1 minute or until thickened and stirring constantly. Cool slightly. Spoon topping over cheesecake refrigerate until set.
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