CRUST:
MIX cookie crumbs and butter; spoon about 1 qt. crumbs into each of 4 half-sheet pans (or into 1 half-sheet pan for trial recipe). Place sheet of parchment paper over crumb mixture in 1 of the pans; use second sheet pan to firmly press crumb mixture onto bottom of pan. Repeat with remaining pans.

CHEESECAKE:
PLACE cream cheese, sugar, flour, lemon zest, lemon juice and vanilla in 12-qt. bowl of mixer (or in 6-qt. bowl of mixer for trial recipe) fitted with paddle attachment. Beat until well blended; scrape down side of bowl. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour evenly over Crusts.

BAKE in 300ºF convection oven 20 to 25 min. or until centers of cheesecakes are almost set, rotating pans after 10 min. Cool completely.

LEMON Glaze: Mix sugar and cornstarch in medium saucepan (or small saucepan for trial recipe). Stir in water and juice. Cook on medium heat 10 min. or until mixture is thickened and just comes to boil, stirring frequently. Stir small amount of cornstarch mixture into egg yolks until well blended. Gradually return to ingredients in saucepan, stirring constantly. Cook 1 to 2 min. or until heated through, stirring constantly. Strain, if necessary. Cool slightly.

SPREAD about 2-1/4 cups Lemon Glaze over each Cheesecake. Refrigerate several hours or until chilled. Cut into 2-1/2-inch squares to serve.