• Preheat the oven to 325F. Line an 8x8 pan with foil, with the ends extending over the sides.
• Mix the wafer crumbs with the melted butter until blended. Press the mixture into the bottom of the pan. Bake 10 minutes. Cool.
• Separate 1 egg white and refrigerate the yolk (covered with plastic) until ready to use. In a large bowl beat the cream cheese, ½ cup sugar, flour, zest, 1 Tablespoon of juice, and vanilla until completely smooth. Mix the egg white and remaining 2 eggs one at a time on low speed.
• Pour the batter over the crust and bake 40 minutes or until the center is set. Cool 1 hour. Refrigerate for at least 4 hours.
• Mix the corn starch and remaining sugar in a saucepan. Gradually stir in water and remaining lemon juice until blended. Bring the mixture to a boil over medium heat while stirring constantly. Cook until thickened.
• Beat the yolk in a bowl until blended. Stir in 1-2 Tablespoons of the hot cornstarch mixture. Return the yolk mixture to the rest of the corn starch mixture and stir until blended. Cook for 1 minute while stirring constantly. Cool slightly.
• Spoon the lemon glaze over the cheesecake. Refrigerate for 1 hour or until firm. Use the foil handles to remove the cheesecake from the pan.
• Cut into squares and wipe the knife between cuts to get clean squares.

From dessert to dessART

• Create a clean line of wafer crumbs down the middle of a plate by covering the sides of the plate with either a paper napkin or parchment paper. Sprinkle the crumbs and gently lift the napkins away.
• Cut two of your cheesecake squares into triangles and space them out onto the wafer crumbs.
• Spoon blueberry compote in between the squares
• Use a straw to suck up some of the juice from the compote and gently squeeze the straw like a dropper to create two drops of juice on either side of the wafer line.