Aunt Margaret'S Cheesecake - cooking recipe

Ingredients

Crust
10 graham crackers
3 tablespoons butter, melted
3 tablespoons sugar
Filling
24 ounces cream cheese, room temperature
3/4 cup sugar
3 eggs
2 teaspoons vanilla
Topping
16 ounces sour cream (optional)
2 tablespoons sugar
1/2 teaspoon vanilla

Preparation

Preheat oven to 350\u00b0.
Grind graham crackers in food processor.
Add 3 Tbl sugar and stir, then add melted butter.
Press into the bottom of a 9 inch springform pan.
Separate eggs reserving yolks. Beat egg whites in stand mixer until firm stiff peaks but not dry.
Remove whites to a separate bowl and beat yolks with sugar.
Add vanilla and add cream cheese, one at a time until incorporated and beat for about 10 minutes on medium speed.
Fold in egg whites gently until incorporated.
Reduce oven to 300\u00b0.
Pour into springform pan and bake for about 40-45 minutes.
In the meantime, mix sour cream with sugar and 1/2 tsp vanilla.
After removing cake from oven, increase oven temp to 400\u00b0.
Cool cake for about 10 minutes and then add topping.
Bake for another 10 minutes.
Remove from oven and cool completely before serving.
We like our cheesecake room temperature, but, of course, feel free to chill in the frig if you prefer.