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Lemon Cheesecake

	Ingredients:	1 1/2 cups Graham Cracker Crumbs 1/4 cup Sugar 1/2 cup Margarine, Melted 1 Envelope Unflavored Gelatin 1/3 cup Cold Water 1/3 cuip Lemon Juice 3 Large Eggs, Seperated 1/2 cup Sugar 1 teaspoon Grated Lemon Peel 16 oz. Cream Cheese, Softened
	Directions:	Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch 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 on 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.