CRUST:

1 1/2 c. graham cracker crumbs
3 tbsp. sugar
1/2 tsp. cinnamon
1/4 c. sweet butter, melted

Generously grease 9 x 3 springform pan with butter. Place pan in center of a 12 inch square of foil and press up around side of pan. Combine graham cracker crumbs, sugar, cinnamon and melted butter in small bowl; mix until well blended. Press 3/4 of the crumb mixture into bottom and sides of pan. Chill prepared pan while making filling. Reserve remaining mix for topping.

FILLING:

3 (8 oz.) pkg. cream cheese, room temperature
1 1/4 c. sugar
6 eggs, separated
1 pt. sour cream
1/3 c. flour
2 tsp. vanilla
1 lemon rind, grated
Juice of 1/2 lemon

With electric mixer on low speed or with wooden spoon, 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 until they hold stiff peaks. Fold whites into the cheese mixture, souffle fashion, until well blended. Pour into prepared pan. Bake at 350 degrees for 1 hour and 15 minutes or until top is golden. Turn off oven and allow cake to cool in oven for one hour. Remove cake from oven and allow to cool on a wire rack at room temperature. Sprinkle remaining crumbs on top. Chill overnight before serving. Dust with confectioners' sugar just before serving.