1 c. graham cracker crumbs
1/4 c. granulated or packed brown sugar
3 tbsp. butter
2 pkg. (8 oz.) cream cheese, softened
1/2 c. sugar
2 eggs, separated
1 tbsp. lemon juice
1 tsp. grated lemon peel
1/2 c. sour cream
1 tbsp. sugar
1/2 tsp. vanilla

9 inch pie plate. Prepare crust. Set aside.

Beat cream cheese and sugar in large bowl until light and fluffy. Beat in egg yolks, lemon juice and peel until smooth.

Beat egg whites in small bowl until stiff peaks form. Fold beaten egg whites into cream cheese mixture. Spread evenly in prepared crust. Microwave at 50% until center is set, 10-15 minutes. Rotate several times while cooking. Refrigerate several hours (6-7) before serving.

Mix sour cream, 1 tablespoon sugar and vanilla. Carefully spread over cheesecake before serving.