3 (8 oz.) pkgs. cream cheese
2 c. sugar
Juice of 1 1/2 lemons
6 egg yolks
1 pt. whipping cream, whipped
6 egg whites, beat until peaks form

CRUST:

1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted

Mix crust ingredients and put in 9 x 13 inch pan. Beat cream cheese, sugar, lemon juice and egg yolks together. Stir in whipping cream. Fold in egg whites. Put on top of graham cracker crust. Freeze overnight