1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted
2 (8 oz.) pkg. Philadelphia brand cream cheese
1/2 c. sugar
1 tbsp. lemon juice
1 tsp. grated lemon rind
1/2 tsp. vanilla
2 eggs, separated
1 c. dairy sour cream
2 tbsp. sugar
1 tsp. vanilla

Combine crumbs, sugar and butter; press onto bottom of 9 inch springform pan. Bake at 325 degrees for 10 minutes.

Combine softened cream cheese, sugar, lemon juice, rind and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Fold in stiffly beaten egg whites; pour over crust. Bake at 300 degrees for 45 minutes.

Combine sour cream, sugar and vanilla. Carefully spread over cheesecake; continue baking 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.