Gourmet Cheesecake with Jello Pudding

Melt butter, sugar and crumbs. Sprinkle on sides and pat on bottom of an 8 1/2" buttered *springform pan.

3 large pkgs Philadelphia cream cheese
1 small pkg jello vanilla pudding (not instant)
3 eggs, separate yolks, put whites in refrigerator
1 T lemon juice
1/4 ts salt
1 tsp vanilla

Heat cream cheese in oven until soft. Fix pudding and set aside 5-10 minutes. Beat cream cheese. Beat in egg yolks, lemon juice, vanilla and salt. Beat in pudding. Beat egg whites until peaks form. Fold in egg whites. Pour mixture in spring pan and bake at 425 degrees for 30 minutes or until top is light brown and center is sold. (Start checking color at 20 minutes). Remove and let cool before removing from pan. Best to let it remain pan overnight.

* --Springform pans are a type of bakeware that feature sides that can be removed from the base. Springform refers to the construction style of this pan. The base and the sides are separate pieces that are held together when the base is aligned with a groove that rings the bottom of the walls. The pan is then secured by a latch on the exterior of the wall. This tightens the 'belt' that becomes the walls of the pan and secures the base into the groove at the base of the walls.

The springform pan was invented by the German company Kaiser Bakeware in the early 20th century. The most common springform pan is the nine-inch round. However, small circular pans are common along with squares, rectangles, and hearts. The most uncommon shape of springform pan is the star.

They come in a variety of materials including anodized aluminum, heavy-gauge steel, and glass. Optional features include a non-stick coating and a waterproof seal around the base.Pan with finished cheesecakePan used in pizza-making

This pan is used to bake dishes that cannot be easily inverted for removal from the pan. Some of the most common recipes to call for springform pans are cheesecakes and tortes. The easy removal of the sides from a springform pan lends itself to dishes with delicate bottom layers such as the graham cracker crumb crusts commonly constructed for cheesecakes. Springform pans, however, are also used in the preparation of pizza, quiche, and frozen desserts.

Although most cheesecakes are baked in a water bath, this does not mean that springform pans are waterproof around the base. Many may be waterproof initially. However, as the latch loosens and the coating wears off this waterproof feature will fade. For this reason many will wrap the pan in aluminum foil. [2]

There are many types and finishes of springform pans. While the most common bottom is smooth, bottoms can also be waffled or glass. (http://en.wikipedia.org/wiki/Springform_pan)