Baked Cheese Cake - cooking recipe

Ingredients

graham cracker crumbs
24 oz. cream cheese (three 8 oz. pkg.)
4 egg yolks
1 tsp. vanilla
1/4 c. white sugar
4 egg whites
3/4 c. white sugar

Preparation

Butter a 9-inch spring pan and sprinkle with graham cracker crumbs.
Cream the cream cheese, egg yolks, vanilla and white sugar.
Beat until stiff the egg yolks and gradually add 3/4 cup white sugar.
Fold two mixtures together.
Put in spring pan. Bake for 40 minutes at 340\u00b0, then pull out of oven.
Top with 1 cup sour cream with 3 tablespoons sugar mixed in.
The sour cream mixture can set out when cheese cake is baking to warm up so it isn't so cold when you put on hot cheese cake.
Bake the cheese cake at 450\u00b0 for just 5 minutes, then turn oven off and jar door of oven open and let cheese cake in oven to cool at least 1 hour. Cheese cake should be refrigerated and will keep good for at least 1 week in refrigerator.
Top with strawberries, raspberries, blueberries, etc.