1 lb. cream cheese
1 c. sugar
4 egg yolks (separate whites and beat)
1 pt. sour cream
4 tbsp. flour
1 tbsp. vanilla
1/2 tsp. cornstarch

Cream the cream cheese, add sugar, egg yolks, sour cream, flour, vanilla, and cornstarch. Fold in beaten egg whites.

CRUST:

2 pkgs. cinnamon crisp graham crackers
1 stick of soft (or melted) butter

Crumble crackers and add butter. Pat the crumb mixture around the bottom of the pan. Pour batter over crumbs and bake at 300 degrees for 1 hour. Turn oven off and let cake remain in oven for 5 hours. Then refrigerate for at least 5 hours before serving. Use a 9 inch spring pan.