It is amazing to realize that the Cream Cheese is strictly an American invention and was only used for sandwiches and snack until the mid 1920's when the Original Kraft Philadelphia Cream Cake was published to promote the use of this cheese in cooking. It was first published in 1928. It all started with this simple recipe.

Crust
2/3	cup	Graham Cracker Crumbs
2	tbsp

Combine Crumbs and margarine; press onto bottom of 7-inch Springform pan. Bake at 325 degrees F for 10 minutes.

Filling
16	ozs	Cream Cheese, softened
1/2	cup	Sugar
1	tbsp	Lemon Juice
1	tsp	Grated Lemon Peel
1/2	tsp	Vanilla
2	ea.	Large Eggs, separated

Combine cream cheese, sugar, juice, peel and vanilla, mixing on medium speed of electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust. Bake at 300 degrees F., 55 minutes. Loosen rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired.