2 1/2 c. graham cracker crumbs
1/4 c. sugar combined with 1/4 tsp. cinnamon
1/2 c. melted butter

Combine ingredients and with a fork blend until moist. Reserve 3/4 cup for top. With a spoon, press remaining crumbs on sides and bottom of greased 9 inch spring-form pan. Refrigerate for at least 30 minutes. 1 pt. sour cream 1/4 c. cornstarch, sifted with 3/4 c. granulated sugar 4 egg yolks 1 tsp. vanilla and 1 tsp. lemon extract 4 egg whites, beaten until they cling to bowl, then add 1/4 c. sugar and beat one more minute

Sugar added to whites is in addition to the 3/4 cup. It is important to have all ingredients room temperature about 1 hour.

First, beat egg whites; add sugar and beat one more minute. Refrigerate. With electric mixer, beat cheese until creamy; add sour cream, a little at a time, the cornstarch combined with the sugar, yolks, and flavoring; continue to beat only until smooth. Last, remove beaten whites from refrigerator; pour them into custard and with mixer, beat slowly only until evenly blended. Pour into crumb- lined pan. Sprinkle reserved 3/4 cup crumbs over the top evenly. Place aluminum foil around sides of pan, holding it in place where the ends meet with a clip or pin.

Bake at 350 degrees about 1 hour to 1 hour and 15 minutes or until the cake rises in center even with sides. Shut off heat and allow cake to remain in oven with door slightly open for about 1 hour. Remove from oven and let cool on cake rack for several hours. When cool, release from sides of pan and refrigerate cake. Cake may be baked several days in advance if wrapped and refrigerated. Serves 8 to 12.