A delightful, melt-in-your mouth, lemon cheesecake in a graham cracker crust.

Lemon Delight Cheesecake

1 1/2 cups graham cracker crumbs
1 cup granulated sugar - divided use
1/2 cup butter or margarine, melted
1 (1/4-ounce) envelope unflavored gelatin
1/3 cup cold water
1/3 cup lemon juice
3 large egg yolks
1 teaspoon grated lemon peel
2 (8-ounce) packages cream cheese
3 large egg whites

1. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter; reserve 1/2 cup of crumb mixture. Press the remainder onto the bottom of a 9-inch springform pan.
2. Soften unflavored gelatin in cold water; stir over low heat until dissolved. Add lemon juice, egg yolks, 1/4 cup sugar, and grated lemon peel; cook, stirring constantly, over medium heat, for 5 minutes. Beat cream cheese until soft then gradually add the gelatin mixture, mixing at medium speed with an electric mixer until well blended.
3. Beat egg whites until foamy; gradually add 1/2 cup sugar, then beat until stiff peaks form. Fold into the cream cheese mixture and pour over the crust. Top with the reserved crumbs and chill until firm.

Makes 12 servings.