Graham cracker crust
3 (8 oz.) cream cheese
3/4 c. sugar
6 eggs (separated)
1 tsp. vanilla

TOPPING:

16 oz. sour cream
3/4 c. sugar
1 tsp. vanilla

Make graham cracker crust according to package directions in oblong pyrex dish and bake accordingly.

Mix cream cheese and sugar by hand until sugar is mixed in. Then add 6 egg yolks and vanilla. Beat with mixer 7 minutes.

In separate bowl beat egg whites until stiff and fold into sugar mixture. Bake at 300 for 1 hour. Take out of oven for 5 minutes and pour sour cream topping over. Put back into oven for 5 minutes. Cool then refrigerate.