Cheesecake A La Hebron

• For Crust:
• 3/4 cup graham cracker crumbs
• 2 Tbsp. sugar
• 1/4 tsp. cinnamon
• 6 Tbsp. sweet butter (melted)
• For Filling:
• 3 8oz. packages cream cheese
• 1 C. sugar
• 6 eggs separated
• 1 pint sour cream
• 2 tsp. vanilla
• 3 T. flour
• 1 Tbsp. lemon juice

1. Graham Cracker Crust - Combine 1st 3 ingredients. Stir in butter. Heavily butter 9" spring form pan with soft butter (about 2 Tbsp.). Pat evenly over sides and bottom of pan. Chill.
2. Filling - Preheat oven to 350. Cream cheese and gradually beat in sugar. Beat in egg yolks 1 at a time. Stir in flour, sour cream, vanilla & lemon juice. Beat egg whites until soft peaks form & gently fold into creamed mixture. Bake in middle of oven for 1 hour. Turn off oven and open door. Leave cake in oven for 15 minutes. Remove and let cool at room temperature. Chill before serving.
3. Note: The recipe calls for 1 1/4 cups sugar, but it has been cut to 1 cup here. It also calls for 1 Tbsp. grated lemon rind, which was skipped in this rendition.

graham cracker crumbs, sugar, cinnamon, sweet butter, cream cheese, sugar, eggs, sour cream, vanilla, flour, lemon juice

Taken from www.epicurious.com/recipes/member/views/cheesecake-a-la-hebron-51871381 (may not work)