1/4 c. melted butter
1 c. fine graham cracker crumbs
19 oz. cream cheese
1 1/2 c. sugar
3 tbsp. flour
1/2 tsp. salt
6 eggs, separated
1 pt. sour cream
1 tsp. vanilla extract
1 tsp. cream of tartar
3 tbsp. sugar

Have all ingredients measured and at room temperature. Butter generously a 9 1/2" springform pan.

In a small bowl, mix butter and crumbs well. Reserve 1/4 cup crumb mixture and press remainder firmly on bottom of pan.

In large bowl beat cheese until soft. In small bowl, mix 1 1/2 cups sugar, flour and salt. Gradually beat into cheese. Add egg yolks, one at a time, beating thoroughly after each. Add sour cream and vanilla, mix well.

In medium bowl beat egg whites and cream of tartar until foamy. Gradually add 3 tablespoons sugar and beat until stiff. Thoroughly fold egg whites into cheese mixture. Pour mixture into prepared pan and sprinkle with reserved crumbs.

Bake in a preheated 325 degree oven for 1 1/4 hours or until firm. Turn off heat, open oven door and leave cake in oven for 10 minutes. Put cake on rack, away from drafts, until cool. Chill.