VANILLA WAFER CRUMB CRUST:

2 1/2 c. vanilla wafer crumbs
1/2 c. butter, melted

OR:
2 c. graham cracker crumbs
2 tbsp. sugar
1 tsp. cinnamon
6 tbsp. melted butter

Stir together crumbs and butter until moist. Press mixture on bottom and 3/4 of the way up the sides of a 10-inch springform pan. Refrigerate while preparing filling.

FILLING:

4 (8 oz.) pkgs. cream cheese, softened
1 pt. sour cream
1 1/2 c. sugar
4 eggs, separated
1/8 tsp. salt
1 tbsp. fresh lemon juice
1 tbsp. vanilla
1 tbsp. all-purpose flour

Combine cream cheese and sour cream. Beat until smooth and creamy. In separate bowl, combine sugar and egg yolks. Beat well. Combine egg mixture and cream cheese mixture. Blend well. Add salt, lemon juice, vanilla and flour. Mix well. Beat egg whites, add last. Pour mixture into crust.

Bake at 350 degrees for 55-65 minutes. (55 minutes makes a very creamy cake, 60-65 minutes makes the cake slightly drier. Both are excellent.) Cool in pan at room temperature 3 hours. Refrigerate overnight before removing sides of pan. Yield: 1 (10 inch) cheese cake. This cheese cake is delicious plain or topped with seasonal fruit.