Use a 10 inch round pie plate and melt butter and combine graham
cracker crumbs and brown sugar.
Beat cream cheese and sugar in large bowl until light and fluffy.
Beat in egg yolks, lemon juice and peel until smooth.
Beat egg whites in small bowl until stiff peaks form. Fold beaten
egg whites into cream cheese mixture. Spread evenly in prepared
crust. Microwave at 50% until center is set, 10-15 minutes. Rotate
several times while cooking. Refrigerate several hours (6-7) before
serving.
Mix sour cream, 1 tablespoon sugar and vanilla. Carefully spread
over cheesecake before serving.
Originally Submitted
1/27/2010
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