CRUST:

2 1/2 c. graham cracker crumbs
1/2 c. melted butter
1/2 c. sugar
1/8 tsp. cinnamon

CAKE:

6 (8 oz.) pkgs. cream cheese
2 1/2 c. sugar
1/4 c. + 1 tsp. flour
6 eggs
Juice of one lemon
1 tsp. vanilla
1 1/2 c. light cream

Reserve 2 teaspoons of the crust mixture for topping. Line the sides and bottom of an angel food cake pan with the rest of this mixture.

Mix cream cheese, sugar, flour, eggs, lemon juice, vanilla, and light cream together. Blend well, pour into tube pan. Sprinkle with topping. Bake on top of cookie sheet at 325 degrees for 1 hour. Open oven door, do NOT move cake but leave in oven for 1 hour to cool.

Refrigerate overnight and remove outside ring of pan only. Let cake stay on inside tube to serve. Serves 24.