4 eggs, separated
1/4 c. sugar
3/4 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 (8 oz.) pkg. cream cheese, softened

TOPPING:

1 pt. sour cream
2 tbsp. sugar
1 tsp. vanilla
No-stick vegetable cooking spray

Separate eggs. Beat egg white and sugar until stiff, set aside. Beat 4 egg yolks until creamy, add sugar, flour, salt. Add cream cheese a little at a time, beat until smooth; fold egg white mixture gently into this mixture. Pour into a lightly sprayed (cooking spray) springform pan. Bake at 375 degrees for 25-30 minutes until center is "set."

Mix topping ingredients and spread on top of slightly cooled baked cheesecake. Put back in 400 degree oven for 5 minutes.

HINT: I like to increase the quantities 1 1/2 times so the cake can have more depth; adjust cooking time slightly. Cherries or strawberries are good on top; however, this is so good it really does not require it.