3 c. graham cracker crumbs (about 19 full wafers Nabisco sugar honey wafers)
2/3 c. granulated sugar
1/4 lb. plus 1 tbsp. butter, room temperature

Blend together smoothly with mixer. Grease two 9 inch pie tins well and press crumb mixture firmly and evenly on the bottom and sides of both tins, molding to the pan NOT packing. There is more than enough for 2 tins but save the extra amount to sprinkle on top of the finished cakes. Bake crusts in slow oven, 300 degrees, for 5 minutes and cool.

PART II - MIDDLE LAYER:

27 oz. Philadelphia cream cheese (three 8 oz. pkgs. and one 3 oz. pkg.)
1 c. (1/2 pt.) sour cream (thick)
1 c. granulated sugar
1 tbsp. vanilla
1 tbsp. grated lemon rind, fairly well packed
1 tbsp. lemon juice
1/3 c. egg yolks (about 4 yolks)
1/2 c. egg whites (about 4 whites)

Blend together all ingredients, except egg yolks and whites, until smooth. Next add unbeaten egg yolks and mix in smoothly with other ingredients. Beat egg whites stiff and fold into above mixture. Now divide mix evenly between the two crusted pie tins. Return the filled crusts to the oven and bake at 300 degrees for 45 minutes.

PART III - TOPPING FOR CHEESE CAKE:

(This may be prepared while the middle layer is baking).

1 c. (1/2 pt.) sour cream (thick)
1/3 c. powdered sugar
1 tsp. vanilla

Blend together. When cakes have finished baking and then have been thoroughly cooled, divide the topping mixture evenly between the two cakes and smooth over the top with a spatula. Then the topped cakes are again return to the oven to bake at 300 degrees for 10 minutes.

After cooling for about 10 minutes, cakes should be chilled in ice box and served cold. Sprinkle top with remainder of graham cracker mixture and cut into six slices.