1 pkg. graham crackers, crushed
1/3 c. sugar
1 tsp. cinnamon
6 tbsp. whipped butter
3 pkg. (8 oz. each) cream cheese, brought to room temperature
4 beaten egg whites
1 c. sugar
1 tbsp. vanilla
Couple of drops of lemon juice
1 pt. sour cream
2 tbsp. sugar
1 tsp. vanilla

Combine graham cracker crumbs, 1/3 cup sugar, cinnamon and whipped butter and press into the bottom of a 9 inch springform pan.

Mix together softened cream cheese, beaten egg whites, 1 cup sugar, 1 tablespoon vanilla and lemon juice. Pour on top of graham cracker crust and bake at 375 degrees for 25 minutes.

For the topping: Mix together sour cream, 2 tablespoons sugar and vanilla. Pour over top of cake and bake at 450 degrees for 5 minutes. Cool at least 6 hours before serving.