Title: Lemon delight cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/2 c  Graham Cracker Crumbs
    1/4 c  Sugar
    1/2 c  Margarine, Melted
      1 ea Env. Unflovored Gelatin
    1/3 c  Cold Water
    1/3 c  Lemon Juice
      3 ea Large Eggs, Separated
    1/2 c  Sugar
      1 t  Grated Lemon Peel
     16 oz Cream Cheese, Softened*
 
  *   Or use 2 8-oz containers of Philly soft cream cheese.
  ~------------------------------------------------------
  ~------------------ Combine crumbs, sugar and margarine; reserve 1/2
  cup. Press remaining onto bottom of 9-inch springform pan. Soften
  gelatine in water, stir over low heat until dissolved.  Add juice,
  egg yolks, 1/4 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.