* Or use 2 8-oz containers of Philly soft cream cheese. ~-------------------------------------------------------------------------Combine crumbs, sugar and margarine; reserve half cup. Press remaining onto bottom of 23 cm springform pan. Soften gelatine in water, stir over low heat until dissolved. Add juice, egg yolks, quarter cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer unitl well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm.