Sour Cream & Philly Cheesecake - cooking recipe

Ingredients

Crust
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
Filling
2 (8 ounce) packages cream cheese, at room temperature
1 cup sugar
5 eggs, seperated
1 teaspoon vanilla (or a dash more)
1 tablespoon flour
1 teaspoon lemon juice
1 pint sour cream

Preparation

Mix crust ingredients thourghly and put on bottom and sides of a 10\" spring form pan.
Mix together the cream cheese& sugar until very light and fluffy Then add the egg*YOLKS* Vanilla, lemon juice, and flour.
Then beat in the sour creme.
Beat the egg WHITES until stiff and fold them into mixture above.
BAKING INSTRUCTIONS- Pre-heat oven to 300 degrees- First hour- Place cake in oven and bake for one hour Second hour- Turn off oven& let cake sit in oven with the door closed.
third hour- open door of oven and let the cake rest.
After 3rd hour move to frig- Cake is best made the day before use, given enough time to chill and harden sufficently.