| Preparation - Directions: |
Crust: Combine crushed graham crackers, sugar and butter. Mix well. (Reserve 1/4 cup for topping.) With spoon, press firmly on the bottom of 9 inch springform pan. Refrigerate.
Filling: In small saucepan, combine gelatin, 3/4 cup sugar. Add 1/4 t. salt. In small bowl, with wire wisk, beat egg yolks with milk until smooth. Gradually stir this into gelatin mixture and mix well. Cook over medium heat, stirring until gelatin is dissolved and custard is thickened slightly (about 5 minutes). This mixture should form a coating on a metal spoon. Remove from heat and cool about 10 minutes. In large bowl, with mixer at medium speed, beat cream cheese, lemon peel, lemon juice and vanilla until smooth about 3 minutes. Slowly add the cooled custard beating at low speed just to blend. Set this in a bowl (or sink) of ice to chill stir occasionally until mixture mounds (partially set) when lifted with spoon. Meanwhile, add the beaten egg whites until soft peaks form when beater is raised. Gradually add 1/4 cup sugar, beating until egg whites are stiff and 1 cup of sour cream to the custard/cheese mixture. Beat at low speed until smooth. Turn into prepared pan and spread evenly. Refrigerate until firm and well chilled at least four hours or overnight. Glaze 1 hour before serving.
Glaze: In saucepan, combine sugar and cornstarch. With fork, crush 2 cups berries. Stir into sugar mixture with 1/4 cup water. Bring to a boil, stirring until thickened and translucent. Cool. To serve, loosen side of pan with knife and remove. Arrange remaining berries over cake, top with glaze crumble 1/4 cup graham cracker crumbs around edge. Serves 10 to 12.
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