Crust:
1 c. or 9 slices Zwieback toast
2 Tbsp.sugar
2 Tbsp.melted butter

Filling #1
2 (8oz) pkg. cream cheese, softened
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. grated lemon peel
2 c. sour cream 5 egg yolks

Filling #2
5 egg whites
1/2 c. sugar
1 Tbsp. lemon juice

Glaze Topping:
1 (10oz.) pkg. frozen raspberries
4 tsp. cornstarch

Pan Needed; 1 (9 inch) springform pan

Crust: Mix ingredients, then spread into pan and gently pat down until even.

Filling #1: Gradually beat 1/2 c. sugar into softened cream cheese. Beat in vanilla, salt and lemon peel.Add sour cream. Blend in egg yolks.

Filling #2: In separate bowl, beat egg whites with lemon juice to soft peaks. Gradually add 1/2 c. sugar and beat until stiff. Fold cream cheese mixture into egg whites. Gently pour into pan.

Bake at 325* for 1 1/4 hours. Cool 10 minutes; run spatula around edge. Cool thoroughly before removing sides of pan.

Glaze: Drain thawed raspberries and add water to juice until you have 1 cup. In sauce-pan,cook with 4 tsp. cornstarch until thick. Cool slightly. Add raspberries back to thickened juice and pour over cheesecake allowing juice to run over sides. Chill at least 5 hours before serving.

This recipe was passed down from my grandmother to my Mom and on to me. My youngest son loves it so much, he requests it for his birthday-cake each year. Over the years we've tried out different toppings but always go back to the unique blend of the raspberries and cheesecake. Enjoy!