Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18                    Zwieback crackers -- crushed
   3      tablespoons   Butter or margarine -- softend
   1      tablespoon    Sugar
  16      ounces        Cream cheese -- at room temperature
     1/2  cup           Sugar
   2                    Egg yolks
   1      teaspoon      Grated lemon peel
   1      tablespoon    Lemon juice
   2                    Egg whites -- stiffly beaten
   1      cup           Commercial sour cream
   2      tablespoons   Sugar
   1      teaspoon      Vanilla extract
  16      ounces        Frozen strawberries or
   1      pint          Fresh strawberries -- washed and hulled

Preparation:

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. Tip: The first slice of cheesecake may be difficult to remove from pan.