1/2 c. graham cracker crumbs, fine
1 tbsp. sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon

FILLING:

5 eggs, separated
1 c. sugar
1 lb. cream cheese, room temperature
1 c. sour cream
2 tbsp. flour
1 tsp. vanilla

Heat oven to 275 degrees. Butter 9 inch springform pan (with center tube). Dust bottom and sides with crust mixture. Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Break up cream cheese and add to eggs, beating until smooth. Add sour cream, flour, and vanilla; beat until smooth.

Beat egg whites until stiff, but not dry, and gently fold into cheese mixture. Pour filling into prepared pan. Bake for 70 minutes. Turn off oven and leave cake for 1 hour WITHOUT OPENING OVEN DOOR. Remove from oven and cool. Serve at room temperature. Chill leftovers.