Family favorite cheesecake is delicate cheesecake has been a family favorite for more than 20 years. From Esther Wappner of Mansfield Ohio.

Ingredients

2-1/2 cups graham cracker crumbs (about 40

squares)

1/3 cup sugar

1/2 teaspoon ground cinnamon

1/2 cup butter, melted

FILLING:

3 packages (8 ounces each) cream cheese,

softened

1-1/2 cups sugar

1 teaspoon vanilla extract

4 eggs, separated

TOPPING:

1/2 cup sour cream

2 tablespoons sugar

1/2 teaspoon vanilla extract

1/2 cup heavy whipping cream, whipped

Method 

In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan.

Bake at 350° for 5 minutes. Cool on a wire rack. Reduce heat to 325°.

In a large mixing bowl, beat the cream cheese, sugar and vanilla until smooth.

Add egg yolks; beat on low just until combined. In a small mixing bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust.

Bake for 1 hour or until center is almost set.

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.

Combine the sour cream, sugar and vanilla; fold in whipped cream. 

Spread over cheesecake. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.