1 1/2 c. graham crackers, crushed
2 tbsp. sugar
2 tbsp. butter, melted
2 (8 oz.) pkgs. cream cheese
1 c. sugar
5 eggs, separated
1 pt. sour cream
1 tsp. vanilla extract
1 tsp. fresh lemon juice

Blend graham crackers, 2 tablespoons sugar and butter. Press into bottom of 9 inch spring pan (greased on bottom only). Do not bake beforehand.

Cream together the cheese and sugar until smooth. Add egg yolks and beat until smooth and lemon colored. Add sour cream, vanilla and lemon juice; mix well. Gently fold in stiffly beaten egg whites. Pour batter into pan and bake at 325 degrees for 1 hour. Turn off oven and leave cake in 1 hour longer. DO NOT OPEN OVEN DOOR. Then leave in oven 1/2 hour longer with door open. Refrigerate overnight.