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This fluffy, delicate cheesecake will quickly become a favorite with your family.

Crust:

2 1/2 cups graham cracker crumbs (about 40 squares)

1/3 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 cup butter, melted

 

Filling:

3 (8-ounce) packages cream cheese, softened

1 1/2 cups granulated sugar

1 teaspoon vanilla extract

4 large eggs, separated

 

Topping:

1/2 cup sour cream

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

1/2 cup heavy cream, whipped

1. In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2-inches up the sides of a greased 9-inch springform pan. Bake at 350*F (180*C) for 5 minutes. Cool on a wire rack. Reduce heat to 325*F (160*C).
2. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until combined.
3. In a small mixing bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust. 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.
4. Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove side of pan.

Makes 12 servings.