Sour Cream & Philly Cheesecake

• Crust
• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup melted butter
• Filling
• 2 (8 ounce) packages cream cheese, at room temperature
• 1 cup sugar
• 5 eggs, seperated
• 1 teaspoon vanilla (or a dash more)
• 1 tablespoon flour
• 1 teaspoon lemon juice
• 1 pint sour cream

1. Mix crust ingredients thourghly and put on bottom and sides of a 10" spring form pan.
2. Mix together the cream cheese& sugar until very light and fluffy Then add the egg*YOLKS* Vanilla, lemon juice, and flour.
3. Then beat in the sour creme.
4. Beat the egg WHITES until stiff and fold them into mixture above.
5. BAKING INSTRUCTIONS- Pre-heat oven to 300 degrees- First hour- Place cake in oven and bake for one hour Second hour- Turn off oven& let cake sit in oven with the door closed.
6. third hour- open door of oven and let the cake rest.
7. After 3rd hour move to frig- Cake is best made the day before use, given enough time to chill and harden sufficently.

crust, graham cracker crumbs, sugar, butter, filling, cream cheese, sugar, eggs, vanilla, flour, lemon juice, sour cream

Taken from www.food.com/recipe/sour-cream-philly-cheesecake-11344 (may not work)