CRUST MIXTURE:

1 c. graham cracker crumbs
1/4 c. sugar
3 tbsp. butter, melted

Mix all together and line a 9" springform pan, bottom only.

PIE MIXTURE:

4 eggs, separate yolks & whites
1 c. sugar
1 lb. cream cheese, softened
1 pt. sour cream
1 tsp. vanilla
2 tbsp. flour

Mix egg yolks, sugar and cream cheese until creamy. Add sour cream, vanilla and flour. Mix well. Beat egg whites until they form a peak and fold lightly into batter. Pour into springform pan and bake in a 325 degree oven for 1 hour. When baked, shut off oven, open oven door about 3" to 4". (I use a clothespin to keep door open.) Let cheese cake remain in oven for 1 hour to cool. Finish cooling on a rack. Cake will crack and have an indented circle around it. Put frozen but thawed strawberries or your favorite fruit on top. Refrigerate.