CRUST:

12 cinnamon graham crackers
1/4 stick butter

FILLING:

2 (8 oz.) pkg. cream cheese
1 c. half & half
3/4 c. sugar
4 lg. eggs
2 tbsp. flour

TOPPING:

8 oz. sour cream
2-3 tbsp. sugar
Fruit slices, if desired

Line springform pan with butter. Sprinkle crumbs and press into butter, freeze 1 hour.

Separate egg yolks and whites. Set aside whites. Mix yolks and sugar. Add cream cheese, blend well. Add half & half. Mix in flour and vanilla. Beat another 2 minutes. Beat egg whites until stiff peaks form. At long last, fold the whites into the cheese mixture.

Pour this mixture into crumb-lined pan. Bake at 350 degrees for 1 hour. Raise oven to 450 degrees.

Combine sour cream and sugar. Spread over cake. Bake 5 minutes just until set. Cool top with fruit, if desired.