Crust:
1-1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup sweet butter, melted

Filling:
3 8-oz. packages cream cheese at room temperature
1-1/4 cups sugar
6 eggs, separated
1 pint sour cream
1/3 cup flour
2 teaspoons vanilla
Grated rind of 1 lemon
Juice of 1/2 lemon

To make crust: Generously grease a 9 x 3 inch springform pan with butter. Place pan in center of a 12-inch square of aluminum foil and press foil up around side of pan. Combine graham cracker crumbs, sugar, cinnamon and melted butter. Press one cup of crumb mixture into bottom and up side of pan. Chill prepared pan while making filling. Reserve remaining crumb mixture for topping.

To make filling: With electric mixer on low speed, or with a wood spoon, beat cream cheese in a large bowl until soft. Gradually beat in sugar until light and fluffy. Beat in egg yolks, one at a time, until well blended. Stir in sour cream, flour, vanilla, lemon rind, and juice until smooth. Beat egg whites until they hold stiff peaks. Fold whites into the cheese mixture, souffl? fashion, until well blended. Pour into prepared pan.

Bake in moderate oven (350) for 1 hour and 15 minutes, or until top is golden; turn off oven heat and allow cake to cool in oven for 1 hour. Remove cake from oven and allow to cool on wire rack at room temperature. Sprinkle remaining crumbs on top. Chill overnight before serving. Dust with 10X sugar just before serving.

From Family Circle magazine.