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I found this recipe many years ago in one of the monthly women magazines. It was part of a monthly recipe section titled: Best of the Best.

New York Style Cheesecake:

Bake at 350 degrees for 1 hour and 15 minutes

CRUST* (See note below):

1 1/2 cups graham cracker crumbs
3 tblsp. sugar
1/2 tsp. Cinnamon
1/4 cup (1/2 stick) butter

Making crust:

1. Generously grease a 9 x 3 springform pan with butter. Place pan in center of a 12 inch square of aluminum foil and press foil up around side of the pan.

2. Combine graham cracker crumbs, sugar, cinnamon and melted butter in a small bowl until well blended. Press crumb mixture into bottom and side of pan. Chill prepared pan while making the filling.

FILLING:

3 packs (8 oz. each) cream cheese at room temperature
1 1/4 cups sugar
6 eggs, separated
1 container (1 pint) sour cream
1/3 cup flour
2 tsp. vanilla
Juice from the half of a lemon

To Make Filling:

1. 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.

2. Beat in egg yolks, one at a time, until well-blended. Stir in sour cream, flour, vanilla, lemon juice until smooth.

3. Beat egg whites until they hold stiff peaks. Fold whites into the cheese mixture, souffle style until well blended. Pour into prepared pan.

4. Bake in moderate oven (350 degrees) for 1 hour and 15 minutes, or until top is golden.

5. Turn off oven heat and allow cake to cool in oven for 1 hours.

6. Remove cake from oven and allow to cool on a wire rack at room temperature.

7. Chill overnight before serving.

*Crust - I make a smaller amount of the graham cracker crust and press it sparingly into the spring-form pan. If you like a thicker graham cracker crust, then go by the recipe measurements.