Crust
2 3/4 cups graham cracker crumbs
(2 packages)
1/2 cup granulated white sugar
1/2 cup butter, softened (no substitutions)
Filling
3 packages (8 ounces each) cream cheese, softened
1 1/2 cups granulated white sugar
1 3/4 teaspoon vanilla
1/4 teaspoon almond extract (optional)
4 eggs, separated
Topping
1/2 cup sour cream
4 tablespoons white sugar
1 teaspoon vanilla
1/2 cup whipping cream, whipped
Preheat oven to 325 degrees F. In a medium bowl, combine the
graham cracker crumbs and sugar.
Cut in the softened
butter until the mixture is thoroughly moistened
and the consistency of small peas.. Press graham cracker mixture into the
bottom of a 9-inch spring-form pan. In a large mixing bowl, beat
cream cheese, sugar, vanilla, and almond extract until smooth. Add cream cheese
packages one at a time to make the mixing easier. Add egg yolks to
the cream cheese mixture and beat until smooth. In a small mixing
bowl, beat egg whites until soft peaks form. Fold egg whites into
cream cheese mixture. Pour cream cheese mixture over crust.
Bake for one hour or until center is almost set and top starts to brown
slightly. Cool on a wire rack
for 10 minutes. Loosen the edges by running a knife around the edge
of the pan. Cool one hour more, then refrigerate until completely
cooled.
For the topping, combine the sour cream, sugar and vanilla. Fold
in the whipped cream. Spread over the cheesecake. Refrigerate
overnight. Remove side of pan before serving. Yields: 12
servings.
