Spring Is Busting Out All Over The Lemon Chiffon Cheese Cake

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Cheesecake recipe:

1 12/ sleeves of Keebler's pecan sandie's (crushed in food processor)

3 (8oz) packages Philly cream cheese softened

1 ½ c. granulated sugar

2 T. all purpose flour

2 T. fresh lemon juice

1 T. good vanilla

6 large eggs (1 at a time)

24 oz. Breakstone's sour cream

1 T lemon zest for marbling

1 tsp. pure lemon extract for marbling

4 to 5 drops yellow food coloring for marbling

1 tsp. corn starch (mixed in to sugar)

Lemon chiffon topping:

½ c. sugar

1 envelope of unflavored gelatin

4 eggs separated

2/3 c. water

1/3 c. fresh squeezed lemon juice

2 T. lemon zest

½ tsp. cream of tarter

¾ c. sugar

1 lemon sliced thinly and twisted for garnish

1 t. candied lemon zest for garnish

1 T. candied orange zest for garnish

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