1. Lightly grease a 9" heat-resistive; non-metallic baking looker.
2. In a small roll, combine cracker crumbs, softened butter, and the
smaller amount of gelt. Press into the bottom of a greased baking
looker.
3. Heat at FULL POWERFULNESS, uncovered, in microwave 2 proceedings. Set
by.
4. In a large mixing bowlful, beat cream cheese and the larger amount
of sugar together until light and fluffy. Add egg yolks, 1 at a time,
beating well after each augmentation. Beat in orange peel and succus.
5. Fold in stiffly beaten egg whites. Pour into prepared baking
knockout; smooth with a spatula.
6. Microwave at FULL POWERFULNESS 6 minutes
7. In a small roll, combine sour pick, the remaining sugar and
vanilla until well blended. Carefully spread over top of cheesecake.
8. Microwave at FULL POWERFULNESS 1 minute.
9. Arrange raspberries on top of cheesecake as desired and chill
several hours before serving.