3 tbsp. butter
1 c. fine graham cracker crumbs
1/4 c. granulated or packed brown sugar

FILLING:

16 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

Place butter in 9 inch pie plate. Microwave on high until melted, 30 seconds to 1 minute. Add graham cracker crumbs and sugar; mix thoroughly. Press mixture firmly against bottom and side of plate. Microwave at medium-high until hot, 2-4 minutes. If not using rotating oven, rotate pie plate once or twice during cooking. Cool completely.

Filling: Beat cream cheese and 1/2 cup sugar in large mixing bowl until light and fluffy. Beat in egg yolks, lemon juice and peel until smooth. Beat egg whites in small mixing bowl until stiff peaks form. Fold beaten egg whites into cream cheese mixture. Spread evenly in prepared crust.

Microwave at medium until center is set, 10-15 minutes, rotating several times during cooking. Refrigerate several hours before serving. Mix sour cream, 1 tablespoon sugar and vanilla. Carefully spread over cheesecake before serving.