Recipe - Lemon Delight Cheesecake

1 One half cup Graham Cracker Crumbs
One half cup Margarine, Melted
1/3 cup Cold Water
3 Large Eggs, Separated
1 teaspoon Grated Lemon Peel
One fourth cup Sugar
1 Env. Unflovored Gelatin
1/3 cup Lemon Juice
One half cup Sugar
16 ounce Cream Cheese, Softened*

* Or use 2 8oz containers of Philly soft cream cheese.

Combine crumbs, sugar and margarine; reserve One half cup. Press remaining
onto bottom of 9inch springform pan.
Soften gelatine in water, stir over low heat until dissolved. Add juice,
egg yolks, One fourth cup sugar, and peel; cook, stirring constantly, over medium
heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on
electric mixer unitl well blended. Beat egg whites, until foamy; gradually
add remaining sugar beating until stiff peaks form. Fold into cream cheese
mixture; pour over crust. Top with reserved crumbs; chill until firm.

Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip