Gram's Cheesecake

Generously grease a 9 x 13 in. springform pan with butter. Place pan in the center of a 12 inch square of foil and press foil up against the side of the pan. (Make sure the foil comes up past the top of the pan, as the cake rises pretty high and this prevents it from spilling over the edge.) Combine graham crumbs, sugar, cinnamon, and melted butter in a bowl. Press about 3/4 of the mixture into the bottom and side of the pan. Chill prepared pan while making filling. Save remaining crumb mixture for the top of the cake.

Beat cream cheese 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, a bit of grated lemon rind (I usually skip the rind) and lemon juice until smooth. Beat egg whites until stiff peaks form. Fold whites into cheese mixture until well blended. Pour into prepared pan. Bake at 350 degrees for one hour and 15 minutes or until top is golden. Turn off the oven and allow cake to cool in the oven for 1 hour. Remove cake and allow to cool on a wire rack at room temperature. Sprinkle remaining crumbs on top. Chill overnight before serving. (This cake tastes best when it’s a day or two old- strange but true!)