How To make Strawberry Cheesecake Ii

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.