In a small bowl, combine all Graham-Cracker Crust ingredients until well mixed. Press evenly into bottom of a 10-inch springform pan. Refrigerate. Preheat oven to 350 degrees. To prepare the filling, in a large bowl, and using an electric mixer, cream the cheese. Add sugar and mix well. Add egg yolks one at a time. Scrape down bowl and mix again. Mix in sour cream and vanilla. In a separate bowl, beat egg whites until stiff. Fold egg whites into cream cheese mixture. Pour into crust. (For best results, place pan in a roasting pan half-filled with boiling water) Bake for 1 hour and 20 minutes, or until cake is golden brown and firm. Cool in the oven with the door half open for 1 hour, then remove and refrigerate overnight.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe Courtesy of Kathleen King, Owner, Kathleen's Bake Shop, Southampton, NY