tablespoons melted butter
vanilla wafers, crushed, or 8 graham crackers, crushed (about 1½ cups)
ounces cream cheese
cups sugar, divided
cup all-purpose flour
tablespoon finely grated lemon rind
cup lemon juice (about 4 lemons)
Preheat oven to 325F. To prepare crust, combine all ingredients. Stir well and press into a 10-inch springform pan. Combine cream cheese and 1 cup sugar; beat until fluffy, about 5 minutes. Add flour, egg yolks, lemon rind and juice; beat until smooth. Beat egg whites until soft peaks form. Add remaining 1/3 cup sugar; beat until stiff peaks form. Fold into lemon batter. Pour batter into crust. Place pan in a large baking pan. Add water to baking pan to a depth of 1 inch. Bake about 55 minutes, until cake is set but still jiggly in the center. Cover and chill at least 4 hours.