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Lemon Delight Cheesecake

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup reduced-calorie margarine, melted
1 envelope unflavored gelatin
1 1/3 cups lemon juice
2 large egg whites, separated
1/2 cup sugar
1 teaspoon lemon peel, grated
16 ounces fat free cream cheese, softened
1 whole egg

Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining
onto bottom of 9" springform pan. Soften gelatin 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 with electric
mixer until 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.

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