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

Combine crumbs and butter, press into bottom or 9 inch spring form pan. Bake at 325 degrees for 10 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition.

Beat egg white until stiff peaks form, fold into cream cheese mixture. Pour over crust. Bake at 300 degrees for 45 minutes. Loosen cake from rim of pan. Cool before removing rim from pan, chill. Top with cherry pie filling or fresh fruit, if desired.