• 1 cup graham cracker cumbs
• ¼ cup sugar
• ¼ cup melted butter
• 4 large egg whites - beat until stiff. Set aside.
• 3 – 8 oz. packages of cream cheese
• 1 cup sugar
• 2 tsp. Vanilla
pint sour cream
For crust: Mix all ingredients. Pat into the bottom of a springform pan (only on the bottom). Bake at 375 degrees for 8 minutes. Cool. For filling: Beat all ingredients in large mixer bowl until smooth. Fold in egg whites. Spread on top of crust. Bake at 350 degrees for 25-30 minutes. Cool for 2 hours. (I usually cool about ½ hour!!) For topping: Mix together ingredients and gently spoon on top of cake. Spread to smooth. Bake for 5 minutes at 375 degrees. Cool for 20 minutes. Refrigerate for at least 3-4 hours.