Crust

1 1/2 C. graham-cracker crumbs
2 Tbsp. sugar
1/2 tsp. ground cinnamon
1/2 stick butter, melted
Filling

3 pkg. 8 oz cream cheese room temperature
1 1/4 C. sugar
6 eggs, separated
1 pint sour cream
1/2 C. flour
2 tsp. vanilla
juice of 1/2 lemon

To make the crust, generously grease a 9×2 spring form pan with butter. Place pan in center of a 12 inch square of aluminum foil and press foil up around the side of the pan. Combine graham- cracker crumbs, sugar, cinnamon and milted 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 filling. (Reserve remaining crumb mixture for topping.)

To make the filling, with an electric mixer on low speed; 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 whiles until they hold stiff peaks. Fold white into the cheese mixture, until well blended. Pour into the prepared pan. Bake at 350 degrees for 1 hour and 15 minutes, or until top is golden brown, turn off oven and allow to cake to cool for 1 hour. Remove cake from oven and allow to cool on a wire rack at room temperature. Sprinkle remaining crumbs on top. Chill overnight before serving. Dust with confectioners sugar right before serving.