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1
Crust:
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Spray 9-inch springform pan with nonstick vegetable oil spray. Cook butter with sugar in 8-inch heavy skillet over medium heat until thick, stirring constantly, about 4 minutes. Remove from heat and quickly stir in graham cracker crumbs. Press into bottom of prepared springform pan, using paper towels as aid.
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Filling:
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Soften gelatin in lemon juice in 2-quart heavy saucepan, about 5 minutes. Mix in 1-1/4 cups sugar, eggs, yolks, and lemon peel. Cook over medium-low heat until mixture thickens to loose pudding consistency and registers 170OF on candy thermometer, stirring constantly, about 7 minutes.
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Meanwhile, beat cream cheese and butter with electric mixer until smooth. Gradually beat in hot lemon custard using medium-low speed. Mix in food coloring. Cool 15 minutes, stirring occasionally. Chill until mixture just begins to thicken, stirring every 5 minutes, about 30 minutes.
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Beat whites with salt and cream of tartar until soft peaks form. Add 1/4 cup sugar 1 tablespoon at a time, beating until stiff but not dry. Gently fold 1/4 of whites into filling to lighten, then fold in remaining whites. Pour into prepared crust. Cover pan with kitchen towel and refrigerate until well chilled, 3 hours. (Can be prepared 2 days ahead. Remove towel when cake is set and cover pan tightly with foil.)
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Topping:
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Remove pan sides from cake. Whip cream with 3 tablespoons sugar to firm peaks. Spread atop cake. Sprinkle with crushed lemon drops or fresh blueberries. Serve well chilled. (Can be prepared 4 hours ahead and refrigerated.)
