3 (8 oz.) pkgs. cream cheese
6 eggs, separated
1 c. sugar
2 tbsp. flour
1 c. sour cream
1 tsp. lemon juice & vanilla

Beat cream cheese with egg yolks until smooth. Beat in sugar, flour, lemon juice, vanilla and sour cream. Beat egg whites until very stiff then fold gently with cheese mixture. Pour batter into 9" springform pan, ungreased. Bake at 325 degrees until center no longer appears soft. Let cool at room temperature at least 2 hours before cutting. It is supposed to fall and crack.