CRUST:

24 graham crackers, rolled fine
1/2 c. sugar
1 tsp. vanilla
6 tbsp. melted butter

FILLING:

4 egg whites, beaten stiff
1 c. sugar
3 (8 oz.) pkgs. cream cheese
1 tsp. vanilla
1 c. sour cream
2 tbsp. sugar
1 tsp. vanilla

Grease spring form torte pan and line with crust ingredients.

In separate bowl, beat egg whites until stiff, adding 1 cup sugar slowly. Blend cream cheese with vanilla in another bowl. Blend egg whites and cream cheese mixture. Pour into lined pan and bake at 375 degrees for 25 minutes. Spread over warm torte 1 cup (8 oz.) sour cream to which 2 tablespoons sugar and 1 teaspoon vanilla has been added. Return to oven and bake for 5 to 10 minutes at 375 degrees. Cool at room temperature 3 to 4 hours. Refrigerate 12 hours. Top with whipped cream if desired.