-----------------------------------CRUST-----------------------------------
  1 3/4 c  Graham cracker crumbs
    1/2 c  Butter; melted
    1/3 c  Sugar
    3/8 ts Cinnamon
----------------------------------FILLING----------------------------------
     24 oz Cream cheese; softened
      1 c  Sugar
      5 lg Eggs; XTRA large; seperated
      1 c  Sour cream
  1 1/2 tb Lemon juice
  1 1/2 ts Vanilla extract
  CRUST:  Mix the ingredients together and press into pan.
  FILLING: Beat cream cheese with electric mixer for 20 to 30 minutes, until
  creamy and soft. Add 1 cup sugar, slowly. Add egg yolks one at a time to
  mixture. Then add sour cream, lemon juice and vanilla until smooth. Beat
  egg whites in  separate bowl until soft and frothy, but not firm. Then fold
  egg white mixture into batter and pour entire mixture into 9 inch
  springform pan crust. Bake at 325 degrees for one hour, then turn off oven
  and leave cheesecake in oven for 1 hour. Refrigerate cheesecake for 6 hours
  or overnight.
  From: Cooks and Company - a Collection of Recipes by The Muscle Shoals
  District Service League. Posted by Cookie-Lady 11/17/93 MM by CUZ
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