Cheesecake

Crust:

1½ cups graham cracker crumbs

3 Tbs. sugar

½ tsp. cinnamon

¼ cup melted butter

Blend above well. Set aside 1 cup of mixture; press remaining crumbs onto bottom and sides of well-buttered 9 X 3" springform pan. Chill while making filling.

Filling:

3 pkg. of cream cheese (8 oz. each or 24 ounces)

1¼ cups sugar

6 egg yolks

1 pint sour cream

1/3 cup flour

2 tsp. vanilla

2 tsp. grated lemon

1 Tbs. lemon juice

Beat cream cheese & sugar in a large bowl with electric mixer until light and fluffy. Beat in six egg yolks, one at a time until blended. Stir in sour cream, flour, vanilla, grated lemon, and Lemon juice until smooth. Beat six egg whites until soft peaks form. Fold into cheese mixture gently until no streaks of egg white remains. Take pan from refrigerator, and using a square of aluminum foil, protect pan from dripping through by setting pan in center of foil and crimping foil around sides of pan. Pour batter into pan, bake in moderate oven, 350-degree, for 1 hour and 15 minutes until top is golden; turn off oven heat and allow cake to cool in oven for 1 hour. Remove cake from oven and allow to cool at room temperature. Sprinkle remaining crumbs on top and chill several hours or overnight. (Cake will only rise slightly while baking, but do not fill pan more than level, or use only four eggs, or bake extra batter in small baking dish.)