1 1/2 c. crushed Zwieback
2 tbsp. sugar
2 tbsp. butter, melted

Combine - press on bottom of 9 inch springform pan - ungreased.

2 (8 oz.) pkgs. cream cheese
1/2 c. sugar
1 tsp. lemon peel
1 tbsp. lemon juice
1 tsp. vanilla
Dash salt
5 egg yolks
2 c. dairy sour cream
5 egg whites
1/2 c. sugar

Stir cream cheese to softened. Beat in the 1/2 cup sugar, lemon peel, juice, vanilla and salt. Blend in egg yolks, then sour cream. DO NOT BEAT! Beat egg whites until soft peaks forms. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Fold into cream cheese mixture. Carefully pour into pan. Bake at 325 degrees for 1 hour, 20 minutes. Cool in pan 10 minutes. With small spatula loosen cheesecake around rim - unsnap pan, cool.

CRIMSON SAUCE:

1 (10 oz.) frozen raspberries, thawed
1 tbsp. cornstarch

1/2 c. currant jelly

Boil until clear and thickened.