Filling:

8 eggs, separated
1 1/2 c. granulated sugar
4 pkg. (8-oz. each) cream cheese, at room temperature
3 tbsp. freshly squeezed lemon juice
2 tsp. grated lemon peel
1 c. sour cream
2 tsp. powdered sugar
1 tsp. vanilla

Prepare crust as directed. Beat eggs yolks until thick and pale and gradually beat in granulated sugar. Slowly beat in cream cheese. Add lemon juice and peel. Beat egg whites until stiff but not dry and fold in. Turn into the crust-lined spring-form pan.

Bake in a 350°F oven for 45 minutes or until barely set. Remove from oven and turn up heat to 400°F. Combine sour cream, powdered sugar and vanilla extract and spread evenly over top.

Bake at 400°F for 5 minutes. Turn off oven, open oven door, and let cool to room temperature. Then cover and refrigerate overnight.

Makes about 16 servings.

Graham Cracker Crust:

Combine ingredients and pat into the bottom and part way up the sides of a 10-inch spring-form pan.

Bake at 325°F for 8 minutes.