1 and 1/2 cup graham cracker crumbs
3 tbsp sugar
1/2 tsp cinnamon
1/4 cup (1/2 stick) butter, melted
Generously grease 9 inch by 3 inch springform pan. Place pan in center of 12 inch piece of aluminum foil and press up around the sides of the pan. Combine graham crackers, 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 prepared pan while making the filling. Reserve remaining crumb mix for topping.
Filling:
3 (8 oz) package Philadelphia Cream Cheese, room temperature
1 and 1/4 cup sugar
6 eggs, separated
1 pint Sour Cream
1/3 cup all purpose flour
2 tsp vanilla
Grated rind of 1 lemon
Juice of 1/2 lemon
With electric mixer on low speed or with a wooden 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 a stiff peak. Fold whites into cheesecake mixture-souffle-fashion-until well blended. Pour into prepared pan. Bake in 350 degrees oven for 1:15 minutes or until top is golden. Turn off oven and allow the cake to cool in the over for one hour. Remove cake from oven and allow to cool at room temperature. Sprinkle remaining crumbs on top. Chill overnight before serving. Dust with powdered sugar just before serving.