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.