Double Lemon CheeseCake 1 1/4 cup graham cracker crumbs 1/4 cup sugar 1/3 cup butter 4 8oz cream cheese 1 14oz sweetened condensed milk 4 eggs 2 tablespoon flour 1/4 cup lemon juice Preheat oven to 350. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and flour; mix well. Stir in lemon juice. Pour into prepared pan. Bake 1 hour or until lightly browned. Cool. Top with lemon graze. Chill. Lemon Glaze 3/4 cup 1/2 cup sugar 1 tablespoon cornstarch 1/3 cup water 1/4 cup lemon juice 1 egg yolk 1 tablespoon butter In small saucepan, combine 1/3 cup sugar, 1 tablespoon cornstarch and dash of salt. Add 1/3 cup water, 1/4 cup lemon juice and 1 egg yolk; mix will. Over medium heat, cook and stir until thickened and bubbly. Remove from heat; add 1 tablespoon butter and yellow food coloring. Stir until well blended. Cool.