Evenly coat 9-inch springform pan with
cooking spray. Set aside. In medium bowl, stir together
crumbs and the 2 separated egg whites until thoroughly blended.
Press crumb mixture onto bottom and 1-1/2 to 2-1/2 inches
up sides of sprayed pan. Chill.
In large mixing bowl at low speed, beat
together cream cheese, sugar, flour, lemon peel, and vanilla
until thoroughly combined. At high speed, beat until fluffy.
Add the 2 separated egg yolks and the 5 eggs, 1 at a time,
beating well after each addition. Beat in cream until blended.
Pour into chilled crust. Bake in preheated 300°F oven
until cake tester or wooden pick inserted midway between
outer edge and center comes out clean, about 1-1/2 hours.
With thin spatula or knife, loosen at edges. While still
in pan, cool on wire rack. Refrigerate until firm, at least
8 hours or overnight. To serve, remove rim of pan. Garnish
with raspberries, kiwi, and mint leaves, if desired. With
thin-bladed knife, cut into wedges, wiping knife with clean,
damp towel or rinsing knife in warm water after each cut.
Promptly refrigerate leftovers. Makes 12 to 16 servings.