This recipe we use in our restaurant.Its a big cheese cake

1 1/2 cups graham craker crumbs
3 tbl. sugar
1/4 cup melted butter
3 8oz cream cheese (room temp.)
1 1/4 cups sugar
3 tbl. flour
1tsp. grated lemon peel
6 eggs, separated
1 pint sour cream
1 tsp. vanilla
dash salt
2 tbl. sugar

Butter sides of a 10 inch springform pan; coat with a mixture of crumbs and sugar. Combine remaining crumbs with melted butter and mix well.
Press over botton of pand . Set aside.

Beat cheese until light and fluffy. Blend 1 1/4 cups sugar and the flour and gradually beat into cheese. Add lemon peel and egg yolks, one at a time, beating will after each. Blend in sour cream and vanilla.

Add salt to egg whites and beat until soft peaks form . Add 2 tbls. of sugar, beating constantly. Beat until stiff. Carefully fold into cheese mixture. Pour into prepared pan. Bake in a preheated 325 degree oven for 1 hour. Turn off heat in oven and set oven door ajar. Let cool in oven completely, 3 to 4 hours. Chill thoroughly before serving. Serves 12

Cheese cakes are best when cooled at least 12 yours.
Hope this helps
Julie