9" springform pan
Flavored crumb crust
1 1/2 lb. cream cheese
2 tsp. vanilla extract
4 egg whites
1 c. sugar

Preheat oven to 350 degrees. In a large bowl, beat cream cheese with vanilla until it is soft and fluffy. Beat egg whites until they form soft peaks then slowly beat in the sugar until whites form stiff peaks. Fold the egg whites into the cream cheese mixture. Pour mixture into prepared crust and bake for 25 minutes.

SOUR CREAM TOPPING:

2 c. sour cream
2 tbsp. sugar

In a bowl, stir together sour cream and sugar until well blended. After cake has baked allotted time, remove and turn oven up to 450 degrees. Spread topping over cake. Return cake to oven for 5 minutes. Cool to room temperature and chill before serving.

To make a low fat version, substitute cream cheese and sour cream with low fat substitutes.

FLAVORED CRUMB CRUST:

1 1/2 c. graham cracker crumbs
1 tsp. cinnamon
1 tsp. lemon rind, grated
6 tbsp. butter, melted
1/4 c. sugar
1 tsp. nutmeg

If you prebake shell, heat oven to 350 degrees. Place crumbs in mixing bowl, add butter and sugar and blend well. Stir in cinnamon, nutmeg and rind. Press crumb mixture onto the bottom and partly up the sides of the greased pan. Make sure it is evenly formed on the bottom. Chill crust for 5 - 10 minutes. Cool before filling.