1 pkg. graham crackers
2 tbsp. butter
2 tbsp. sugar

FILLING:

2 eggs, separated
1/2 c. sugar
1 tbsp. lemon juice
Thin rind of 1/2 lemon
1/2 tsp. vanilla extract
1 lb. cream cheese, cubed

TOPPING:

1 c. sour cream
1 tbsp. sugar
1/2 tsp. vanilla extract

Heat oven to 300 degrees. Assemble blender. Blender crumb graham crackers and place in small bowl. Add melted butter and sugar and mix well. Press into bottom of 9 inch spring form pan. Bake 5 minutes. Cool. Put egg yolks, sugar, lemon juice and rind, vanilla extract, and half of the cheese into blender container, cover and process until smooth. Add remaining cheese gradually, continuing to process until mixture is very smooth. Beat egg whites until stiff using mixer. Fold blended mixture into egg whites. Pour into crumb crust and bake 45 minutes. Put sour cream, sugar and vanilla into bowl and mix until smooth. Spread evenly over top of cake and return to oven for 10 minutes. Cool cake. Remove rim of spring form pan before serving.