3-8 oz. cream cheese
6 eggs (separated)
1 c. sugar
1 pt. sour cream
1 tsp. vanilla
graham cracker crumbs

*Ingredients should be at room temperature.

Use 10-inch spring form pan. Make graham cracker crust according to package directions. (1 generally makes 1 1/2 times the recipe for this size pan.) Blend cream cheese, egg yolks, sugar and sour cream until blended then add egg whites and vanilla.

Pour into graham cracker crust and bake at 350°F for 1 hour. After on hour turn off oven but do not open door. Let stand 30 minutes more with oven door open. Finally remove from oven but leave in pan. Cool at room temperature. Chill for at least 8 hours before serving.

NOTE: You know you have made this correctly if the top "cracks". Apparently the deeper the crack, the better the cake!