1 c. graham cracker crumbs
3 tbsp. butter, melted
2 (8 oz.) pkg. Philadelphia Brand cream cheese, softened
1/2 c. sugar
1 tbsp. lemon juice
1 tsp. grated lemon peel
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, peel 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, 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Serve with fresh fruit or cherry pie filling, if desired. 10-12 servings.