Servings: 8-10

For cake:

3 8-ounce packages cream cheese

4 large egg whites

1 cup sugar

2 teaspoons vanilla

2/3 cup graham cracker crumbs

For topping:

1 pint sour cream

2 tablespoons sugar

1 teaspoon vanilla

Method:

Preheat oven to 325 F. Butter a 9-inch springform pan and add crumbs to coat sides and bottom.

Beat egg whites until soft peaks form, add sugar and beat until stiff, but not dry. Set aside.

Beat cheese well to soften, on the slowest speed, add in the whites and the vanilla until just blended. Beat as little as possible.

Bake for 20 to 25 minutes or until the edges are set and the center jiggles a bit.

Remove cake from oven, turn heat up to 475 F and prepare topping. Mix sour cream, vanilla and sugar together and gently spoon onto the cake, starting from the edges and working in. Bake for 5 minutes.

Cool 30 minutes, decorate with fruit if desired (berries are particularly nice) and refrigerate overnight or at least 8 hours.

Recipe adapted from Betty Crocker.