Ingredients:
6 tbsp. unsalted butter
2 cups graham cracker crumbs
1/2 tsp. ground cinnamon
6 eggs, separated
1 lb. cream cheese
2 cups sour cream
1 cup sugar juice
1grated rind of lemon
1 tsp. vanilla extract
2 tbsp. all purpose flour
Preparation:
Preheat oven to 350 degrees F.
Grease bottom and sides of 9" spring form pan.
Melt butter, combine with graham cracker crumbs and cinnamon in
bowl.
Press crumbs into bottom and 1/2 inch up sides of pan (save a
few crumbs for topping).
Combine egg yolks, cream cheese, sour cream, sugar, lemon juice
and rind, vanilla and flour in large bowl.
Beat well until light and fluffy.
Beat egg whites until they form stiff peaks, then fold into cream
cheese mixture.
Pour batter into prepared pan and sprinkle top with remaining
crumbs.
Bake cake at 350 degrees F. for 1 hour, then turn oven off and
leave cake in oven for another hour.
Open oven door and leave ajar for 30 minutes before removing cake.
Refrigerate and serve chilled.
Serve on plates.
