Family Favorite Cheesecake
2-1/2 cups graham cracker crumbs (about 40 squares)
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
4 eggs, separated
TOPPING:
1/2 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup whipping cream, whipped
In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350 for 5 minutes. Cool on a wire rack. Reduce heat to 325. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until combined. In a small mixing bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust. Bake for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled. Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.