1 c. zwieback crumbs
2 tbsp. sugar
2 tbsp. melted butter
1/2 c. sugar
1 tsp. grated lemon peel
1 tbsp. lemon juice
1 tsp. vanilla
1/4 tsp. salt
2 (8 oz.) pkgs. cream cheese, softened
5 egg yolks
2 c. dairy sour cream
5 egg whites
1/2 c. sugar
1 recipe Raspberry Glaze

CRUST:

Mix crumbs, 2 tablespoons sugar, and the butter; press on bottom of ungreased 9-inch spring-form pan.

FILLING:

Beat next 5 ingredients into cream cheese. Blend in yolks, then sour cream. Beat whites to soft peaks; gradually add 1/2 cup sugar, beating to stiff peaks. Fold whites into cheese mixture. Gently pour into crumb-lined pan. Bake in slow oven (325 degrees) 1 1/4 hours of until done. Cool about 10 minutes; run spatula around edge to loosen. Then cool thoroughly before removing sides of pan. Top with Raspberry Glaze. Chill, if desired.

RASPBERRY GLAZE:

Thaw one 10 oz. package frozen red raspberries; daring, reserving syrup. Add water to syrup to make 1 cup; blend in 4 teaspoons cornstarch and dash salt. Cook and stir until mixture thickens. Add raspberries; cool.