1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. melted butter
2 (8 oz.) Philadelphia cream cheese, softened
1/2 c. sugar
1 tbsp. lemon juice
1/2 tsp. vanilla
2 eggs, separated
1 c. sour cream
2 tbsp. sugar
1 tsp. vanilla

Combine crumbs, sugar and butter. Press onto bottom of 9-inch springform pan. Bake at 325 degrees for 10 minutes. Reduce heat to 300 degrees.

Combine softened cream cheese, sugar, lemon juice and vanilla. Mix at medium speed on electric mixer until well blended. Fold egg yolks, one at a time, mixing well after each addition. Fold in stiffly beaten egg whites. Pour over crust. Bake at 300 degrees for 45 minutes.

Combine sour cream, sugar and vanilla. Carefully spread over cheesecake. Continue baking 10 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill.