Ingredients
2-1/2 cups graham cracker crumbs (about 40 squares)1/3 cup sugar1/2 teaspoon ground cinnamon1/2 cup butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened1-1/2 cups sugar1 teaspoon vanilla extract4 large eggs, separated, room temperatureTOPPING:1/2 cup sour cream2 tablespoons sugar1/2 teaspoon vanilla extract1/2 cup heavy whipping cream, whipped
Preparation
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 large bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until blended.
In a small 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.
