1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter
2 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
4 eggs, separated
1 tbsp. lemon juice
2 tsp. vanilla extract

TOPPING:

1 (8 oz.) pkg. sour cream
2 tbsp. sugar
1 tsp. vanilla extract

In medium bowl, combine cracker crumbs, 1/4 cup sugar and 1/3 cup melted butter. Press into bottom of a 9 inch springform pan. Combine cream cheese and 3/4 cup sugar. Beat until smooth. Add egg whites until stiff; add to cheese mixture, beating gently for a total of 7 to 8 minutes. Spread topping over cheesecake and bake 5 minutes longer. Refrigerate overnight. Yield 8 to 10 servings.

STRAWBERRY GLAZE:

1 pt. fresh strawberries
3/4 c. sugar
1/2 c. water
2 tbsp. fresh lemon juice
2 tbsp. cornstarch
1/4 c. water

Mash 1/2 cup berries; place in saucepan with sugar, 1/2 cup water, and lemon juice; bring to boil. Mix cornstarch with 1/4 cup water and add to fruit mixture. Heat to boiling, stirring constantly. Boil and stir 2 minutes. Strain to cool. Top cheesecake with remaining berries; pour sufficient sauce over to glaze. Pass remaining sauce.