This really is a fine cheesecake!
Charlie

OUR FINEST CHEESECAKE

Source: Family Circle Test Kitchen, July 1975

CRUST

unsalted sweet butter for greasing pan

1.5 cups graham-cracker crumbs
3 tbs. sugar
1/2 tsp. ground cinnamon
1/4 cup unsalted sweet butter, melted

FILLING

3 8-oz. pkgs cream cheese, room temperature
1.25 cups sugar
6 eggs, separated
1 pint sour cream
1/3 cup all purpose flour
2 tsp. vanilla
grated rind of 1 lemon
juice of 1/2 lemon

TO MAKE CRUST: Generously grease a 9x3-inch springform pan with butter.
Place pan in center of a 12-inch square of aluminum foil and press foil up
around side of pan. Combine graham cracker crumbs, sugar, cinnamon and
melted butter in a small bowl until well blended. Press 3/4 cup of the crumb
mixture into bottom and side of pan. Reserve remaining crumb mixture for
topping. Chill prepared pan while making filling.

TO MAKE FILLING: With electric mixer on low speed or with a wooden spoon,
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 whites until they hold stiff peaks. Fold whites into the cheese
mixture, soufflé fashion, until well blended. Pour into prepared pan.

Bake in a 350F oven 1 hour and 15 minutes, or until top is golden. Turn off
oven heat and allow cake to cool in oven 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
confectioner's sugar just before serving.