1 (6 oz.) pkg. zwieback
4 tbsp. butter, melted
2 tbsp. sugar
2 (8 oz.) pkg. cream cheese
1 c. sugar
2 eggs
3 egg yolks
2 (8 oz.) cartons dairy sour cream
1 tsp. lemon juice
1 tsp. vanilla
3 egg whites
6-8 whole strawberries, hulled & halved
1/2 c. currant jelly
Whole strawberry, optional

Finely crush zwieback; stir in butter and the 2 tablespoons sugar. Press onto the bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan. Set aside.

In a large mixer bowl beat cream cheese until smooth. Add the 1 cup sugar; beat until fluffy. Add whole eggs and egg yolks; beat on low speed just until mixed. Stir in sour cream, lemon juice and vanilla. Transfer sour cream mixture to another large bowl. Thoroughly wash the large mixer bowl and beaters.

In the large mixer bowl beat egg whites until stiff peaks form (tips stand straight). Fold beaten whites into sour cream mixture. Turn into prepared pan. (Filling is higher than crust.)

Bake in a 350 degree oven for 60-65 minutes or until center is almost set. Cool on a wire rack for 5-10 minutes. Using a thin metal spatula, loosen cheesecake from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Cover and chill in the refrigerator for several hours or overnight.

About 1 hour before serving, arrange halved strawberries in a circle on top of cheesecake. In a small saucepan heat jelly over low heat just until melted; spoon over strawberries and center of cheesecake. Chill 30-60 minutes or until jelly sets. Halve the whole strawberry and use as a garnish. Cut into wedges to serve. Makes 16 servings.