|
4 oz graham crackers, crushed
1 C plus 4 T granulated sugar, divided
5 1/3 T butter, melted
3 (8 oz) pkgs cream cheese, softened
1 1/2 t vanilla extract, divided
1 t lemon juice
4 egg whites, stiffly beaten
1 (8 oz) container sour cream
Preheat oven to 350. Reserve 1/4 C graham cracker crumbs. Combing remaining crumbs, 2 T granulated sugar and butter in a small bowl and mix well. Press on bottom and partway up sides of a 10-in springform pan. Combing cream cheese, 1 C sugar, 1 t vanilla, and lemon juice in a large bowl. Beat with an electric mixer set at medium speed until light and fluffy. Fold in egg whites. Spoon into prepared springform pan. Bake for 25 minutes. Increase the oven temp to 475. Combine sour cream, remaining sugar, and vanilla in a small bowl and mix well. Spread on to of cheesecake. Sprinkle with reserved crumbs. Bake until lightly browned about 5 minutes. Chill, covered, for 3 hours.
