CRUST:

4 tbsp. butter, melted
2 tbsp. sugar
1 c. graham cracker crumbs
1/2 tsp. cinnamon

FILLING:

1 1/2 lbs. cream cheese
6 lg. eggs, separated
1 1/2 c. sugar
1 1/2 tsp. vanilla
2 tbsp. flour
1 3/4 c. sour cream
2 tsp. grated lemon rind
2 tsp. lemon juice

CRUST: Combine all ingredients and press onto bottom of 10" springform pan. Chill pan in refrigerator until ready to use.

FILLING: Combine cheese and egg yolks and beat until completely blended and smooth. Any lumps will mar the texture of the cake. When cheese is smooth, add, beating constantly, 1 cup sugar, flour, sour cream, lemon and vanilla. Beat until light and smooth. Beat egg whites until peaks form. Beat in remaining sugar, fold, do not mix, to the cheese mixture. Pour into pan. Bake at 325 degrees for 70 to 75 minutes. Turn off oven and let cake cool in oven with door open another hour. Let cool on kitchen counter. Do not add topping until completely cool. Add cherry or strawberry topping.