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1 c. graham cracker crumbs
3 Tbsp. Parkay margarine,
2 (8 oz.) pkg. Philadelphia
cream cheese, softened
1/2 c. sugar
1 Tbsp. grated lemon rind
1 Tbsp. lemon juice
1/2 tsp. vanilla
2 eggs, separated

Combine crumbs and margarine; press onto bottom of
9-inch spring-form pan. Bake at 325 degrees for 10 minutes.
Combine cream cheese, sugar, juice, rind and vanilla,
mixing at medium speed of electric mixer until well blended.
Add egg yolks, one at a time, mixing well after each addition.
Fold in stiffly beaten egg whites; pour over crust. Bake at
300 degrees for 45 minutes. Serve with cherry pie filling if desired.

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