16 graham crackers, finely crushed
1/4 c. butter, melted
3 (8 oz. each) pkg. cream cheese, softened
1 c. sugar
4 eggs, separated
2 tsp. vanilla
2 c. dairy sour cream
2 tbsp. sugar

Preheat oven to moderate 350 degrees. Combine cracker crumbs and melted butter in medium size bowl until well blended. Press mixture against bottom and side of lightly buttered 9 inch spring form pan. Beat cream cheese in a medium size bowl with electric mixer until light and fluffy. Gradually beat in the 1 cup sugar and egg yolks. Stir in 1 teaspoon of vanilla. Beat egg whites in a small bowl until stiff. Fold into cream cheese mixture. Turn into prepared pan.

Bake cake in preheated moderate oven (350 degrees) for 40 minutes or until set. Remove from oven. Increase oven temperature to very hot (475 degrees).

Mix sour cream, the 2 tablespoons sugar and remaining vanilla in small bowl until well blended. Gently spread over top of cheesecake. Bake in preheated very hot oven (475 degrees) for 5 minutes. Cool on wire rack to room temperature. Chill in refrigerator overnight. Garnish with strawberries and mint leaves.