#234 - Springform Cheesecake

(by Shirley McNevich)

3 - 8oz. packages Philly cream cheese
3/4 cup white sugar
1/4 cup white sugar
6 egg whites
1 TBSP vanilla
1 springform pan
1 cup graham cracker crumbs
1/4 cup graham cracker crumbs
1/4 cup white sugar
1/2 TBSP cinnamon
1/4 lb. melted butter (1 stick)
8oz. Breakstone's sour cream
1/8 cup white sugar
1/2 TBSP vanilla

In a mixer, combine 3 packages cream cheese, 3/4 cup white sugar, and 1 TBSP vanilla--beat well. In a separate mixing bowl, beat 6 egg whites with 1/4 cup white sugar--beat until they are very stiff. Add the egg white mixture to the cream cheese mixture and beat well. Set the cheesecake batter aside. Crust--in a bowl by hand, add 1 cup graham cracker crumbs, 1/8 cup white sugar, 1/2 TBSP cinnamon, and the 1/4 lb. (one stick) of melted butter. Mix well by hand, then press crust mixture into a well greased springform pan. Do not prebake crust. Pour cheesecake batter into crust and bake at 350 degrees for 30 minutes. While it's baking, make the sour cream topping in a separate bowl by hand--add 8oz. sour cream, 1/8 cup white sugar, 1/2 TBSP vanilla and stir together with a spoon. After cheesecake is baked, remove from oven and preheat oven to 475 degrees. Spread the sour cream topping over the top of the cheesecake and sprinkle 1/4 cup graham cracker crumbs over the top. Bake at 475 degrees for 5 minutes. Remove from oven--cool. Refrigerate overnight before serving.