Categories: Cheesecakes 
      Yield: 10 servings 
  
  1 1/2 c  Graham Cracker Crumbs             1/3 c  Lemon Juice 
    1/4 c  Sugar                               3 ea Large Eggs, Separated 
    1/2 c  Margarine, Melted                 1/2 c  Sugar 
      1 ea Env. Unflovored Gelatin             1 ts Grated Lemon Peel 
    1/3 c  Cold Water                         16 oz Cream Cheese, Softened* 
  
  *   Or use 2 8-oz containers of Philly soft cream cheese. 
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  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.