CRUST:

1 1/2 c. graham cracker crumbs
3 tbsp. sugar
1/2 tsp. ground cinnamon
1/4 c. (1/2 stick) butter, melted

FILLING:

3 (8 oz.) pkgs. cream cheese, room temp.
1 1/4 c. sugar
6 eggs, separated
1 (1 pt.) container dairy sour cream
1/3 c. flour
2 tsp. vanilla
Grated rind of 1 lemon
Juice of 1/2 lemon

CRUST: Generously grease a 9"x13" springform pan with butter. Place pan in center of a 12" square of aluminum foil and press foil up around side of pan.

Mix crumbs, sugar and cinnamon and melted butter in a small bowl until well blended. Press 3/4 cup of crumb mixture into bottom and side of pan. Chill prepared pan while making filling. (Reserve remaining crumbs for topping.)

FILLING: Use 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 in separate small bowl, beat until they hold stiff peaks. Fold whites into the cheese mixture souffle fashion until well blended. Pour into prepared pan.

Bake in oven at 350 degrees for 1 hour and 15 minutes or 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 on a wire rack at room temperature. Sprinkle top with remaining crumbs. Chill overnight for best flavor. Dust lightly with powdered sugar or top with cherry pie filling before serving.