1 c. graham crackers (about 6)
4 tbsp. melted butter
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 1/4 c. white sugar
4 eggs, separated
1 c. (8 oz. sm. container) sour cream
2 tbsp. flour
1/4 tsp. salt
1 tsp. vanilla
1 lb. (2 - 8 oz. pkgs.) cream cheese, room temperature

Crumble crackers in plastic bag with rolling pin. Combine crumbs, nutmeg, cinnamon, 1/4 cup sugar and melted butter in a bowl and mix. Butter a 9" spring form pan or a deep pie plate and pat crumbs in bottom of pan. Chill. Preheat oven to 325 degrees. Beat egg yolks with electric mixer until thick and pale. Add sour cream, flour, salt, 3/4 cup sugar and vanilla and beat until well blended. Add cream cheese and beat until smooth (takes about 5 minutes).

In a second bowl beat the egg whites until foamy, gradually add the remaining 1/4 cup sugar, beat until whites are stiff and shiny. Fold into the cream cheese mixture in a big bowl. Spoon into crumb crust. Bake about 1 hour and 10 minutes or until the center of cake doesn't tremble when gently shaken. Cool on rack and store in refrigerator. Top with drained pineapple, cherry pie filling, fresh or frozen strawberries, raspberries or blueberries.