1 1/2 c Graham Cracker Crumbs
1/4 c Sugar
1/2 c Margarine, Melted
1 Env. Unflovored Gelatin
1/3 c Cold Water
1/3 c Lemon Juice
3 Large Eggs, Separated
1/2 c Sugar
1 ts Grated Lemon Peel
16 oz Cream Cheese, Softened*
* Or use 2 8-oz containers of Philly soft cream cheese.
~--- Combine crumbs, sugar and margarine; reserve 1/2 cup. Press
remaining onto bottom of 9-inch springform pan.
Soften gelatine in water, stir over low heat until dissolved. Add
juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly,
over medium heat, 5 minutes. Gradually add to cream cheese, mixing
at medium speed on electric mixer unitl well blended. Beat egg
whites, until foamy; gradually add remaining sugar beating until
stiff peaks form. Fold into cream cheese mixture; pour over crust.
Top with reserved crumbs; chill until firm.