Categories: Cheesecakes 
      Yield: 10 servings 
  
  1 1/4 c  Zwieback Toast Crumbs               3 ea Large Eggs, Separated 
      2 tb Sugar                             1/2 c  Sugar 
    1/3 c  Margarine, Melted               1 1/2 ts Grated Lime Peel 
      1 ea Env. Unflavored Gelatin            16 oz Light Neufchatel Cheese,Soft 
    1/4 c  Cold Water                          2 c  Thawed Whipped Topping 
    1/4 c  Lime Juice                      
  
  Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- 
  form pan.  Bake at 325 degrees F., 10 minutes.  Cool. 
  Soften gelatin in water, stir over low heat until dissolved.  Add juice, 
  egg yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium 
  heat 5 minutes.  Cool.  Gradually add gelatin mixture to the softened Light 
  Neufchatel cheese, mixing at medium speed on electric mixer, until well 
  blended.  Stir in a few drops of green food coloring, if desired.  Beat egg 
  whites until foamy; gradually add remaining sugar, beating until stiff 
  peaks form  Fold egg whites and whipped topping into neufchatel cheese 
  mixture, pour over crust.  Chill until firm.  Garnish with additional lime 
  peel, if desired.