Bake at 350 degrees for 1 hour and 15 minutes.

CRUST:

1 1/2 c. graham cracker crumbs
3 tbsp. sugar
1/2 tsp. ground cinnamon
1/4 c. (1/2 stick) sweet butter, melted

FILLING:

3 pkgs. (8 oz. each) cream cheese, room temp.
1 1/4 c. sugar
6 eggs, separated
1 pt. sour cream
1/3 c. flour
2 tsp. vanilla
Grated rind of 1 lemon
Juice of 1/2 lemon

1. To make crust: Grease a 9 x 3 inch springform pan with butter. Place pan in center of a 12 inch square aluminum foil and press foil up around side of pan.

2. Combine graham cracker crumbs, sugar, cinnamon and melted butter in a small bowl until well-blended. Press 3/4 cup of crumb mixture into bottom and side of pan. Chill while making filling. (Reserve remaining crumb mix for topping.

3. To make filling: With mixer on low speed, beat cream cheese in a large bowl, until soft. Gradually beat in sugar until light and fluffy.

4. Beat in egg yolks, one at a time, until well blended. Stir in sour cream, flour, vanilla, lemon rind and juice until smooth.

5. Beat egg whites until they hold stiff peaks. Fold whites into the cheese mixture, souffle-fashion until well-blended. Pour into prepared pan.

6. Bake at 350 degrees for 1 hour and 15 minutes or until top is golden. Turn off oven and cool in oven for 1 hour.

7. Remove cake from oven and cool on wire rack. Sprinkle remaining crumbs on top.

8. Chill overnight. Dust with 10x sugar before serving.