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1 1/2 c. graham cracker crumbs
3 Tbsp. sugar
1/2 tsp. ground cinnamon
1/4 c. (1/2 stick) sweet
butter, melted
3 (8 oz.) pkg. cream cheese
(at room temperature)
1 1/4 c. sugar
6 eggs, separated
1 pt. dairy sour cream
1/3 c. all-purpose flour
2 tsp. vanilla
grated rind of 1 lemon
juice of 1/2 lemon

Generously grease a 9 x 3-inch spring-form pan with
butter. Place pan in center of a 12-inch square of aluminum
foil and press foil up and around sides of pan. Combine
crumbs, sugar, cinnamon and melted butter in a small bowl until
well blended. Press 3/4 cup of crumb mixture into bottom and
sides of pan. Chill while making filling. Reserve rest of
crumbs for topping.
With electric mixer on low speed, beat cream cheese in
large bowl until soft. Gradually beat in sugar until light and
fluffy. Beat in egg yolks, one at a time, until well blended.
Stir in sour cream, flour, vanilla, lemon rind and juice until
smooth. Beat egg whites until they hold stiff peaks. Fold
whites into cheese mixture until well blended. Pour into
prepared pan. Bake in 350 degrees oven for 1 hour and 15 minutes or
until top is golden; turn oven off and allow cake to cool in
oven 1 hour. Remove cake from oven and allow to cool on wire
rack at room temperature. Sprinkle remaining crumbs on top.
Chill overnight before serving. Dust with powdered sugar just
before serving.

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