Mix cookie crumbs and butter; divide mixture evenly into each of 4 half-sheet pans. 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. Bake crusts at 325°F for 8 minutes. Cool completely.

Place cream cheese, sugar, flour, lemon zest, lemon juice and vanilla in 12-qt. bowl of mixer 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.

Mix sugar and cornstarch in medium saucepan. 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 hot mixture into egg yolks until well blended. Gradually return to ingredients in saucepan, stirring constantly. Cook 1 to 2 min. or until heated to 160 degrees F, stirring constantly. Strain. Cool slightly.

Spread 2-1/4 cups Lemon Glaze over each Cheesecake. Refrigerate several hours or until chilled. Cut into 2-inch x 3-inch; rectangles.