Directions: Preheat your oven to 350 degrees; spray a 10 inch spring form pan with cooking spray. Combine the crushed Graham Crackers, Light Corn Syrup, and Butter in a small bowl until moistened. Press the Crust Mixture firmly onto the bottom of the pan and refrigerate. With a mixer on medium speed, beat the Cream Cheese for about 3 minutes. Gradually add the Sugar and beat for 2 minutes. Add the Eggs one at a time until well blended. Then add the Egg Whites, Lemon Zest, Lemon Juice, and Vanilla and mix until well blended. Pour batter over the Crust. Bake for 55 minutes or until the edge of the Cheesecake is set and the center jiggles slightly. Let cool for 15 minutes.