1 lb. cream cheese
3 eggs, separated (beat whites until stiff)
1 pt. sour cream
1/2 c. sugar
1 tsp. vanilla
1 tbsp. sugar
Graham cracker crust in 10 inch spring pan

Bring cream cheese to room temperature, stir to cream slightly. Beat egg yolks, add cream cheese and 1/2 of the sour cream and 1/2 of the sugar. Mix until blended. Fold in stiffly beaten egg whites (not dry). Pour into graham cracker crust. Bake 30 minutes at 350 degrees.

Meanwhile prepare topping: Mix remaining sour cream with 1 tablespoon vanilla and 1 tablespoon sugar. When cake is done TURN OVEN OFF. Spread topping on cake, return to oven to cool for 2 hours. Chill before serving. Keeps well in refrigerator for 1 week; may be frozen.