1 3/4 c. finely crushed vanilla wafers
1/3 c. softened butter
1/4 c. sugar
1/2 c. finely chopped pecans
6 eggs, separated
1 c. sugar
4 (8 oz.) pkgs. cream cheese
1 lemon juice & grated rind)
1 (21 oz.) can cherry pie filling

All ingredients are to be at room temperature. Preheat oven to 350 degrees. Mix first 4 ingredients and press firmly on bottom and up sides of 10 inch springform pan.

Beat egg whites until light and fluffy; add 1/4 cup sugar gradually and continue beating until egg whites stand in peaks. Mix remaining sugar and cream cheese until creamy. Add egg yolks, lemon juice and rind and mix thoroughly. Gently fold in beaten egg whites until thoroughly blended.

Pour into prepared springform pan. Bake at 350 degrees for 60 minutes. Cool in pan. Chill several hours or overnight. Remove sides of pan, they top with cherry pie filling.