Lemon Delight Cheesecake

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup margarine melted
• 1 each gelatin, unflavored envelope
• 13 cup water cold
• 13 cup lemon juice
• 3 each eggs large, separated
• 1/2 cup sugar
• 1 teaspoon lemon zest grated
• 16 ounces cream cheese softened*

1. Combine crumbs, sugar and margarine; reserve 1/2 cup.
2. Press remaining onto bottom of 9-inch springform pan.
3. Soften gelatine in water, stir over low heat until dissolved.
4. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes.
5. Gradually add to cream cheese, mixing at medium speed on electric mixer unitl well blended.
6. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form.
7. Fold into cream cheese mixture; pour over crust.
8. Top with reserved crumbs; chill until firm.

graham cracker crumbs, sugar, margarine, gelatin, water cold, lemon juice, eggs, sugar, lemon zest, cream cheese

Taken from recipeland.com/recipe/v/lemon-delight-cheesecake-39267 (may not work)