* Or use 2 8-oz containers of Philly soft cream cheese.
Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto
bottom of 9-inch springform pan. Soften gelatine in water, stir over low
heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook,
stirring constantly, over medium heat, 5 minutes. Gradually add to cream
cheese, mixing at medium speed on electric mixer unitl well blended. Beat
egg whites, until foamy; gradually add remaining sugar beating until stiff
peaks form. Fold into cream cheese mixture; pour over crust. Top with
reserved crumbs; chill until firm.


Serves 10