White Lemony Cheesecake

6 T. butter or margarine, softened
1/4 C. sugar
1-1/4 C. flour
1 egg yolk
salt
6 bars (12 oz. each) Nestlé Premier white baking bars, broken into pieces
1/2 C. whipping cream
2 (8 oz. each) packages cream cheese, softened
1 T. lemon juice
2 t. grated lemon peel
3 egg whites
1 egg

In a small mixing bowl, at medium speed, cream butter & sugar. Beat in flour, egg yolk & 1/8 t. salt. Press mixture onto bottom & 1 inch up the sides of a 9" springform pan. Bake at 350° for 14-16 minutes, or until crust is set.

In a medium microwave safe bowl, microwave baking bars and cream on medium-high (70%) for 1 minute, stir. Microwave at additional 10-20 second intervals, stirring until smooth.

In a large mixing bowl, at medium speed, beat the cream cheese, juice, peel & 1/4 t. salt until smooth. Gradually beat in melted baking bars. Beat in egg whites & egg. Pour into crust.  Bake at 350° for 35-40 minutes, or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight; remove sides of pan. Yield: 12-16 servings

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