THE BEST CHEESECAKE

FOR THE CRUST:
1 1/2 cups graham cracker crumbs
3 tbsp. sugar
1/2 tsp. ground cinnamon
1/4 cup (1/2 stick) butter, melted
FOR THE FILLING:
3 pkgs. (8 oz. each) cream cheese, room temperature
1 1/4 cup sugar
6 eggs, separated
1 pint sour cream
1/3 cup flour
2 tsp. vanilla
Grated rind of 1 lemon
Juice of 1/2 lemon
powdered sugar (for garnish)

TO MAKE THE CRUST:
Grease a 9x3-inch round springform pan with butter. Place pan in center of a 12 inch square aluminum foil and press foil up around side of pan.

Combine graham cracker crumbs, sugar, cinnamon and melted butter in a small bowl until well-blended. Press 3/4 cup of crumb mixture into bottom and side of pan. Chill while making filling. (Reserve remaining crumb mix for topping.

TO MAKE THE FILLING:
With mixer on low speed, 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, souffle-fashion until well-blended. Pour into prepared pan.

Bake at 350 degrees for 1 hour and 15 minutes or until top is golden. Turn off oven and cool in oven for 1 hour. Remove cake from oven and cool on wire rack.

Sprinkle remaining crumbs on top. Chill overnight. Dust with powdered sugar before serving.

Source: community cookbook - unknown title