18 Zwieback crackers, crushed

3 T Butter or margarine, softend

1 T Sugar

16 oz Cream cheese

-at room temperature 1/2 c Sugar

2 Egg yolks

1 t Grated lemon peel

1 T Lemon juice

2 Egg whites, stiffly beaten

1 c Commercial sour cream

2 T Sugar

1 t Vanilla extract

16 oz Frozen strawberries or

1 pt Fresh strawberries,

-washed and hulled 1. Lightly grease a 9-inch, heat-resistant, non-metallic baking

dish. 2. In a small bowl combine cracker crumbs, softened butter or

margarine and the 1 tablespoon of sugar. Press into the bottom of a greased baking dish. 3. Heat, uncovered, in Microwave Oven 2 minutes. Set aside.

4. In a large mixing bowl, beat cream cheese and the 1/2 cup

sugar together until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in lemon peel and juice. 5. Fold in stiffly beaten egg whites. Pour into prepared baking

dish; smooth with a spatula. 6. Heat, uncovered, in Microwave Oven 6 minutes.

7. In a small bowl combine sour cream, the 2 tablespoons sugar

and vanilla until well blended. Carefully spread over top of cheesecake. 8. Heat, uncovered, in Microwave Oven 1 minute.

9. Arrange strawberries on cheesecake as desired and chill

several hours before serving.