2-1/2 cups graham cracker crumbs (about 40 squares)
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
4 large eggs, separated
TOPPING:
1/2 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
1. In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform
pan. Bake at 350° for 5 minutes. Cool on a wire rack. Reduce heat to 325°.
2. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until combined.
3. In a small bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust.
4. Bake for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate until completely cooled.
5. Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
TOTAL TIME: Prep: 20 min. + cooling Bake: 1 hour + chilling YIELD: 12 servings.