Blossoming Berry Cheesecake

• 1 cup graham cracker crumbs
• 3 Tbsp. sugar
• 3 Tbsp. butter or margarine, melted
• 2 eggs, separated
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1 tsp. grated lemon zest (optional)
• 1 Tbsp. lemon juice (optional)
• 1-1/2 tsp. vanilla, divided
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 Tbsp. sugar
• 1 cup sliced strawberries
• 1/2 cup fresh raspberries

1. Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2. Mix crumbs, 3 Tbsp.
3. sugar and butter; press firmly onto bottom of pan.
4. Bake 10 minutes; set aside.
5. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside.
6. Beat cream cheese, 1/2 cup sugar, lemon peel, juice and 1/2 tsp.
7. of the vanilla in large bowl with electric mixer on medium speed until well blended.
8. Add egg yolks, 1 at a time, mixing on low speed after each addition just until blended.
9. Gently stir in egg whites; pour over crust.
10. Bake 45 minutes or until center is almost set.
11. Mix sour cream, 2 Tbsp.
12. sugar and remaining 1 tsp.
13. vanilla.
14. Carefully spread over cheesecake.
15. Bake an additional 10 minutes.
16. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
17. Refrigerate 4 hours or overnight.
18. Top with strawberries and raspberries just before serving.
19. Garnish with fresh mint, if desired.
20. Store leftover cheesecake in refrigerator.

graham cracker crumbs, sugar, butter, eggs, philadelphia cream cheese, sugar, lemon zest, lemon juice, vanilla, s, sugar, strawberries, fresh raspberries

Taken from www.kraftrecipes.com/recipes/-17311.aspx (may not work)