2 pkgs. Honey Maid graham crackers, crushed
3 tbsp. sugar
1/2 tsp. cinnamon
1/4 c. (1/2 stick) sweet butter, melted

FILLING:

3 1/2 pkgs. (8 oz. each) cream cheese, room temp.
1 1/4 c. sugar
6 eggs, separated
1 container (1 pt.) dairy sour cream
1/3 c. all-purpose flour
2 tsp. vanilla
Grated rind of 1/2 lemon, juice from whole lemon

1. Make crust: Generously grease a 9x3 inch springform pan with butter. Place pan in center of a 12 inch square of aluminum foil and press foil up around side of pan.

2. Combine graham cracker crumbs, sugar, cinnamon and melted butter in a small bowl until well blended. Press crumb mixture into bottom and sides of pan. Chill prepared pan while making filling.

3. Make filling: Beat cream cheese in a large bowl until soft with electric mixer at low speed. Gradually beat in sugar until fluffy.

4. Beat in egg yolks one at a time until well blended. Stir in sour cream, flour, vanilla, lemon rind and juice until smooth.

5. Beat egg white in medium bowl until they hold stiff peaks with electric mixer at high speed. Fold whites into cheese mixture with wire whip until well blended. Pour into prepared pan.

6. Bake in moderate oven, 350 degrees, 1 hour 15 minutes or until top is golden brown. Turn off oven heat and allow cake to cool 1 hour in oven.

7. Remove cake from oven and cool on wire rack at room temperature.

8. Chill overnight before serving. Top with cherries or strawberries.