1 c. graham cracker crumbs
1/4 c. melted butter
1 tsp. cinnamon

FILLING:

1 c. sugar
1/3 c. water
1/8 tsp. baking powder
3 egg whites
1 lb. cream cheese
1/2 c. sour cream
2 tsp. vanilla
1 1/4 tbsp. grated lemon rind
1 can raspberries
1/2 c. cream, whipped

1. Mix together the graham cracker crumbs, melted butter and cinnamon. Press on the bottom and sides of a 9 inch springform pan. Put in refrigerator until ready to use.

2. Mix together the sugar, water and baking powder in a small saucepan. Bring to a boil and continue to boil for 8 minutes. Remove from heat.

3. Beat the egg whites until stiff. Pour on the sugar syrup and continue beating until the egg whites are very stiff and the mixture cools.

4. Cream the cream cheese and mix in the sour cream, vanilla and lemon rind.

5. Add the egg white mixture a little at a time until it is all thoroughly blended.

6. Pour layers of the cheese mixture and the raspberries into the prepared crust. Spread whipped cream on top. Serves 10.