CRUST:

1 cup graham cracker crumbs
3 tbsp. butter, melted

Combine crumbs and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes.

FILLING:

3 (8 oz. ea.) pkgs. Philadelphia cream cheese, softened
3/4 cup sugar
5 tbsp. lemon juice
1 tsp. vanilla
1 1/2 tsp. grated lemon peel
3 large eggs, separated

Combine cream cheese, sugar, lemon juice, lemon peel and vanilla, mixing at medium speed with electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust.

Reduce oven temperature to 300°F and bake for 45 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

To serve: Top with cherry pie filling or fresh fruit, if desired.

Makes 8 servings.

Submitted by: Juliet Hall