Creamy Topped Cheesecake

• 2 12 cups graham cracker crumbs
• 13 cup sugar
• 12 teaspoon ground cinnamon
• 12 cup butter, melted
• 3 (8 ounce) packages cream cheese
• 1 12 cups sugar
• 1 teaspoon vanilla extract
• 4 eggs, separated
• 12 cup sour cream
• 2 tablespoons sugar
• 12 vanilla extract
• 12 cup whipping cream, whipped

1. In small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter.
2. Press onto the bottom and 2 inches up the sides of a 9" spring form pan.
3. Bake at 350F for 5 minute.
4. Cool on wire rack.
5. Reduce heat to 325F
6. In mixing bowl, beat cream cheese, sugar and vanilla until smooth.
7. Add egg yolks; beat on low speed just until combine.
8. Transfer to another bowl.
9. Wash mixing bowl.
10. Beat egg whites until a soft peak forms; fold into cream cheese mixture.Pour over crust.
11. Bake 1 hour until center is almost set.
12. Cool on wire rack.
13. Carefully loosen with a knife the edges and let cool another hour.
14. Refrigerate until completely cooled.
15. Whip the whipping cream in a mixer bowl, Combine the sour cream, sugar and vanilla and fold into the whipped cream.
16. Spread over the top of the cheesecake.
17. Refrigerate overnight.
18. Remove the sides of the pan.

graham cracker crumbs, sugar, ground cinnamon, butter, cream cheese, sugar, vanilla, eggs, sour cream, sugar, vanilla, whipping cream

Taken from www.food.com/recipe/creamy-topped-cheesecake-273299 (may not work)