CRUST:

18 crushed graham crackers
1/3 c. sugar
1/2 c. melted butter

Combine all ingredients and press on sides and bottom of springform pan.

3 (8 oz.) pkg. cream cheese
4 egg whites, beat until stiff
1 c. sugar
1 tsp. vanilla

Beat cream cheese until soft and fluffy. In another bowl, beat egg whites until soft and gradually add sugar, a tablespoon at a time. Continue to beat until all the sugar is beaten in. Add vanilla. Fold egg whites into cream cheese. Pour into springform pan lined with graham cracker crust. Bake at 350 degrees for 30-40 minutes. Cake should be set, but center may jiggle a little, which is ok.

TOPPING:

2 c. (16 oz.) sour cream
2 tbsp. sugar
2 tsp. vanilla

Blend together. Pour over baked cake starting at outer edges and smoothing into the center. Return to oven and bake 5 minutes at 475 degrees.