1       c            Sugar, granulated
2       lb           Cream Cheese
4       lg           Eggs, separated...room temperature
1       c            Sour Cream
2       t            Vanilla
3       tb           Cornstarch

 

Crust
1       c            Graham Cracker Crumbs
1/4    c            Butter or Margarine
 3      tb           Sugar, granulated

 

Preheat oven to 325 degrees.

 

Seperate the 4 eggs and alow to become room temperature.

 

In a small bowl, blend well the graham cracker crumbs, butter or margarine, and 3 tablespoons granulated sugar. Press the crumb mixture in the bottom of a buttered   10" springform pan.

 

Bake the crust for approximately 10-12 minutes and then allow to cool completely.

 

In a mixer bowl, mix the cream cheese and sugar until smooth and light.  I, myself, mix alternately 8 ozs.  of the cream cheese and 1/4 cup of the sugar.  This is just to ensure it is evenly mixed. When the cream cheese and sugar mixture is light and creamy, mix in the egg yolks, vanilla, and the cornstarch, making sure it is mixed well.  It should be a nice light yellow color.  Mix in the sour cream until well mixed.  Whip the egg whites until they are have soft peaks. Gently fold the cream cheese mixture into the whipped egg whites. Pour the mixture into the prepared springform pan.

 

Bake in your preheated 325 degree oven for about 1.25 hours. Turn oven off and allow the cheesecake to cool in the oven with the door opened slightly until cheesecake is completely cooled. Remove sides from pan and chill in refrigerator for another 2 to 3 hours, overnight is best.  Then slide the cheesecake off the bottom of your pan, if you wish.

 

** You can use Oreo Cookie Crumbs in place of the Graham Cracker Crumbs for a wonderfully delightful change.  (This is the way that most of the people ordered it from me.)

*** Before placing the cheescake in the oven for baking, I always sprinkle a bit of the crumbs on top for garnish.  Really looks nice!

**** Last hint: I always bake my cheesecakes in a water bath. It helps to keep the cheesecake from cracking.  Always bake the cheesecake on the middle shelf...NO LOWER!!!