Preparation

• Heat oven to 325°F.
• Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.; set aside.
• Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.
• Beat cream cheese, 1/2 cup sugar, lemon zest, lemon juice and 1/2 tsp. of the vanilla in large bowl with mixer on medium speed until well blended. Add egg yolks, 1 at a time, mixing on low speed after each just until blended. Gently stir in egg whites; pour over crust.
• Bake 45 min. or until center of cheesecake is almost set. Mix sour cream, 2 Tbsp. sugar and remaining vanilla. Carefully spread over cheesecake. Bake an additional 10 min. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate cheesecake 4 hours.
• Top with strawberries and raspberries just before serving.