Gingersnap Cheesecake Pie

Crust:

27 ginger snap cookies, crushed

2 tablespoons margarine, melted

2 tablespoons sugar

Filling

One 8 ounce package cream cheese

2 eggs, separated

1/2 cup sugar plus 1 tablespoon

1/2 teaspoon vanilla

1 tablespoon lemon juice

1/2 teaspoon lemon rind, grated

Topping:

1/2 cup sour cream

3 tablespoons sugar

1/4 teaspoon vanilla

1/4 teaspoon fresh lemon juice

Preheat oven to 350F. Mix crust ingredients. Press into a greased, 9 inch pie pan. Combine all filling ingredients except egg whites and 1 tablespoon sugar; mix until smooth.

In another bowl, beat egg whites until very stiff. Add 1 tablespoon sugar and beat until blended. Fold into cream cheese mixture gently, until smooth. Pour into pie crust. Bake 10 minutes. Lower heat to 300F. Bake 40 minutes longer. Remove pie, cool and refrigerate. For topping, mix topping ingredients until smooth. Cover cold pie with topping.

Garnish top of pie with crushed ginger snaps. Serve with cold milk or hot coffee.

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Cajun Country -- New Iberia, Louisiana