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1 c. graham cracker crumbs
3 tbsp. butter, melted
2 (8 oz.) pkgs. Philadelphia cream cheese, softened
1/2 c. sugar
1 tbsp. lemon juice
1 tsp. grated lemon rind
1/2 tsp. vanilla
2 eggs, separated

Combine crumbs and butter; press onto bottom of 9 inch springform pan. Bake at 325 degrees for 10 minutes. Combine cream cheese, sugar, juice, rind and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Fold in stiffly beaten egg whites; pour over crust. Bake at 300 degrees for 45 minutes. Serve with fresh fruit or cherry pie filling if desired. 12 servings.

Variation: For 7 inch cheesecake, decrease crumbs to 2/3 cup and butter to 2 tablespoons; combine. Press onto bottom of 7 inch springform pan. Bake crust as directed. Prepare filling as directed. Bake at 300 degrees for 55 minutes. 8 servings.

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