1    Graham cracker crust
2 lb Cream cheese
1 1/2 c  Sugar
4 lg Eggs
1 ts Vanilla
1/3 ts Orange rind
1/3 ts Lemon rind
1/3 c  Egg whites

Line an 8 inch springforn pan with a graham cracker crust. Chill slightly.
Cream together, cream cheese and sugar. Beat in eggs one at a time. Add
vanilla, orange and lemon rinds. Fold in stiffly beaten egg whites. Pour
into crust. Bake in a preheated oven at 230F. for 2 hours and 40 minutes