A striking ivory-white cheesecake. Handle the egg whites with care.

Crumb-nut crust (recipe below)
4 egg whites
1 c. sugar
3 (8 oz.) pkgs. cream cheese, softened
2 tsp. vanilla
1 (16 oz.) container dairy sour cream
3 tbsp. sugar
Fresh or frozen blueberries (optional)
Fresh or frozen raspberries (optional)
Whipped cream (optional)

CRUMB-NUT CRUST: Blend 1 cup graham cracker crumbs (about 14 crackers), 1/4 cup finely chopped pecans, 1/4 cup sugar and 1/4 cup softened butter. Press mixture onto bottom of a buttered 9-inch springform pan.

Preheat oven to 350 degrees. Beat egg whites in a medium-size bowl in electric mixer until foamy white. Add 1/2 cup of the sugar gradually while continuing to beat at high speed until meringue forms soft glossy peaks.

Beat cream cheese, remaining 1/2 cup sugar and the vanilla in a large bowl until smooth. Fold meringue into cheese mixture until well blended. Pour into prepared pan. Bake 45 minutes. Remove cake to rack. Turn oven to very hot (450 degrees).

While oven is heating, combine sour cream and the 3 tablespoons sugar in a small bowl. Stir until blended. Spoon topping over cheese filling. Return cake to oven.

Bake in very hot oven (450 degrees) for 5 minutes to set topping. Cool on wire rack to room temperature; refrigerate. Garnish with berries and whipped cream.

NOTE: This is a really delicious cheesecake. Red, white and blue is good for 4th of July.