---------- Recipe via Meal-Master (tm) v8.05
  Categories: Desserts, Cheesecakes
       Yield: 1 servings
   1 3/4 c  Graham cracker crumbs
     1/2 c  Butter; melted
     1/3 c  Sugar
     3/8 ts Cinnamon
      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