3 (8 oz.) pkg. cream cheese
4 egg whites
1 c. sugar
1 tsp. vanilla
1/3 c. graham cracker crumbs

TOPPING:

2 c. thick sour cream
2 tbsp. sugar
1/2 tsp. vanilla
Graham cracker crumbs &
Slivered almonds or fresh fruit to garnish

Preheat oven to 350 degrees. Butter and coat an 8 inch springform pan with graham cracker crumbs. Beat cream cheese until softened; set aside.

Beat until stiff 4 egg whites. Blend in 1 cup sugar (little at a time) until egg whites form stiff peaks. Combine egg white mixture with the cream cheese; add 1 teaspoon of vanilla. Pour mixture into the springform pan and bake at 350 degrees for 35-40 minutes.

Mix together 2 cups sour cream, 2 tablespoons sugar and 1/2 teaspoon vanilla and spread on top of torte. Bake 5-10 minutes longer at 475 degrees (very hot oven). Chill 2 hours. Garnish with fresh fruit or fruit pie filling (if desired).