• 1 – ½ Pounds cream cheese, at room temperature (3-8oz pkgs) (You can use the low fat cream cheese)
• 2 t. vanilla
• 4 egg whites, at room temperature
• 1 C. granulated white sugar

CRUST:

1- ½ pkg. graham crackers, crumbled + 1 stick melted butter or oleo…mix and press into GREASED springform pan. Preheat oven to 350 In a large mixing bowl, beat the cream cheese with the vanilla until soft and fluffy. Beat the egg whites in a separate bowl until they form soft peaks, then slowly beat in the sugar until the whites form stiff peaks. Fold the egg whites into the cream cheese mixture. Pour the mixture into the prepared crust and bake for 30 minutes or until somewhat firm. (Keep in mind you will be topping the cake) Meanwhile, prepare the sour cream topping. 2 C. sour cream (you can use low fat here also) 8 T granulated sugar In a mixing bowl, stir together the sour cream and sugar to blend. (I use a wire whisk and stir gently) After the cake has baked for the allotted time, remove from the oven and turn up the temperature to 450 . Spread the sour cream topping over the top of the cake. Return the cake to the oven and bake at 450 for about 5 minutes. Cool to room temperature, then chill.

NOTE: With all cheese cakes, if you bring to room temperature before chilling, they will not crack, I like to leave them in an open oven to cool.