5 eggs (separated)
1 c. sugar
1 lb. cream cheese
1 pt. sour cream
1 tsp vanilla
1/4 lb. butter, melted
1 pkg. graham crackers from 1 lb. box
1/4 c. lemon, orange, or any other fruit juice or liquor
1 jar pie filling (cherry or blueberry)

Use 10-inch springform pan.

CRUST: Put package of graham crackers in blender or food processor and make into crumbs. Combine crumbs and melted butter and spread onto the bottom and up the sides about 1 1/2 inches. Let set while preparing cake.

CAKE: Beat egg whites until stiff and set aside in a large bowl. Beat egg yolks, sugar, and cream cheese until smooth. Add sour cream, fruit juice, and vanilla and beat until well blended.

Fold in egg whites by hand until there are no air bubbles. Pour into prepared pan. Bake in preheated 350 degree oven for 1 hour. Turn off oven but leave cake in oven with door ajar for 1 hour.

Remove from oven and leave sit at room temperature for 1 hour. Refrigerate for at least 2 hours before serving. Center of cake will settle. Fill with 1 can or jar of cherry or blueberry pie filling. Keep refrigerated.