CRUST:

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

FILLING:

1 lb. 5 oz. cream cheese, room temp.
2/3 c. sugar
2/3 tsp. vanilla extract
1 tsp. grated lemon rind
1 tbsp. lemon juice
4 eggs, separated

1ST TOPPING:

1 1/3 c. commercial sour cream
1 1/3 tbsp. sugar
1 1/2 tsp. vanilla extract

2ND TOPPING:

1 1/4 c. cherry pie filling

Heat oven to 300 degrees. Blend crumbs, butter and sugar for crust and press into bottom and sides of spring form pan. Bake 5 minutes. Cool. Blend cream cheese, sugar, vanilla, lemon rind and lemon juice. Beat in egg yolks, 1 at a time, until smooth. Beat egg whites until stiff but not dry; fold into cheese mixture. Pour over crumbs in pan. Bake 50 minutes.

Blend sour cream, sugar and vanilla for 1st topping. Remove cheesecake from oven, carefully spread sour cream mixture over top. Return to oven for 15 minutes. Cool cheesecake thoroughly (in areas where there is no draft) before removing rim.

Just before serving cherry topping may be spread on top or it may be eaten plain.