Creamy Cheesecake

• 12 ounces cream cheese, room temperature
• 3/4 cup vanilla sugar (see my flavored sugars Flavored Sugar or Splenda or Lavender Sugar With Vanilla)
• 4 teaspoons flour
• 1 pinch salt
• 1 cup sour cream
• 2 eggs, separated room temperature
• 1 egg, room temperature
• 4 teaspoons lemon juice
• 1/2 teaspoon vanilla
• 1/8 teaspoon cream of tartar
• 1/2 cup whipping cream
• cinnamon

1. Prepare shortbread cookie crumb crust ( Recipe #54869 ).
2. Press crust evenly over bottom and sides of greased 8 inch spring form pan.
3. Refrigerate 15 minutes.
4. Place cream cheese, sugar, flour and salt in large mixer, Beat at medium speed until smooth, scraping down sides of bowl as needed.
5. Add sour cream, 2 egg yolks, the whole egg, lemon juice and vanilla to cheese mixture, beat at medium speed, until well blended.
6. Beat egg whites and cream of tartar in clean bowl at high speed, until soft peaks form.
7. Fold egg whites into sour cream mixture.
8. Pour batter into prepared crust.
9. Bake in preheated 325u0b0F oven until center is almost set and jiggles Slightly, about 1 hour.
10. Turn oven off let cake sit in oven with door ajar until cake pan is cooled to room temperature.
11. Refrigerate cake uncovered in pan until firm 8 hours to overnight.
12. To serve remove from pan.
13. Beat whipping cream in small bowl till soft peaks form.
14. Spread on cake.
15. Sprinkle with ground cinnamon.

cream cheese, vanilla sugar, flour, salt, sour cream, eggs, egg, lemon juice, vanilla, cream of tartar, whipping cream, cinnamon

Taken from www.food.com/recipe/creamy-cheesecake-54868 (may not work)