1 1/2 c. sugar
3 lg. (8 oz.) pkg. Philadelphia cream cheese
1 sm. (4 oz.) pkg. Philadelphia cream cheese
6 eggs (separate & mix whites until stiff & set aside)
1 lb. sour cream
1 tbsp. lemon juice
1 1/2 tsp. vanilla
3 tbsp. flour

Soften cheese. Add sugar and egg yolks. Blend at medium or high speed. Add and blend sour cream, lemon juice and vanilla. Add flour gently at slow speed. Fold in stiffly beaten egg white.

CRUST:

1 1/4 c. graham crackers
1/3 c. melted butter
1/4 c. sugar

Coat bottoms and sides of springform pan with butter and then coat with crumb mixture and press down. Pour batter into pan. Bake at 325 degrees for 1 hour on lower rack. Leave in oven for 1 hour after shut off. Do not open oven door until 2 hours pass. Cool and refrigerate overnight to harden nicely. Then add blueberry, cherry, raspberry or pineapple toppings.