1 1/2   c            Graham cracker crumbs
     1/4   c            Butter -- melted
     1/2   c            Vanilla sugar (see note)
   3       lg           Egg -- separated
   8       oz           Cream cheese -- softened
   3       ts           Lemon juice -- fresh
   1                    Lemon rind -- finely grated
     1/2   c            Raisins or currants
     1/2   c            Heavy cream -- whipped *
  * comparable amount of dairy sour cream may be
  substituted.
  Note: Vanilla sugar is made by placing a piece of
  vanilla bean in a canister of sugar. Let it remain
  buried in the sugar several days or until it perfumes
  and flavors the sugar. Also lovely to use over fresh
  fruit in season.
  Combine crumbs, butter and 2 tbsp sugar; press into
  bottom and sides of greased 8" springform pan,
  reserving about 1/4 cup of mixture for topping. Beat
  egg yolks well; gradually, beat in 1/4 cup vanilla
  sugar, cream cheese, 2 1/2 tbsp lemon juice and lemon
  rind. Beat egg whites until stiff but not dry; fold
  into cream mixture. Stir in raisins or currants. Pile
  mixture into crust. Bake in preheated 300 degree oven
  for 50 minutes or until filling begins to brown on
  top. Whip cream, add remaining lemon juice to sour it.
  Or use sour cream. Add remaining vanilla sugar to
  cream. Spoon mixture over top; scatter remaining
  crumbs over that. Bake 5 to 10 minutes longer. Chill
  well until serving time. Makes one 8" cake.