Cheesecake

*Sharon's Recipe :-)

3   8 OZ PKG. CREAM CHEESE. REGULAR.  DOES NOT COME OUT AS WELL WITH, LESS CALORIES, LESS SODIUM, ECT.

2   TSP   VANILLA

5   EGGS

1   CUP SUGAR  GRANUALTED

GRAHAM CRACKER CRUMBS  ABOUT  1/2 BOX.  CAN CRUSH YOUR OWN, OR USE THE ALREADY CRUSHED TYPE

2 TBSP GRANULATED SUGAR.

DASH OF CINNAMON

3   TBSP  BUTTER

1   PINT SOUR CREAM 

1/8   CUP GRAN. SUGAR

1   TSP VANILLA

MIX CRUMBS, 2 TBSP. SUGAR, CINNAMON, AND MELTED BUTTER.  PRESS BOTTOM AND SIDES OF SPRINGFORM PAN.  MAKE SURE IT IS COVERED.

SEPARATE EGGS, RESERVING WHITES.  IN MED/LARGE MIXING BOWL, COMBINE SOFTENED CREAM CHEESE, 1  CUP  SUGAR, VANILLA AND 5 EGG YOLKS.  BEAT ON MEDIUM SPEED UNTIL SMOOTH.  I OTHER BOWL, BEAT THE EGG WHITES UNTIL PEAKS FORM.  GENTLY FOLD INTO CREAM CHEESE MIXTURE.   POUR INTO SPRINGFORM PAN.  BAKE AT 300 DEGREES UTIL LIGHTLY BROWNED, AND KNIFE INSERTED IN MIDDLE, COMES OUT CLEAN.  WHILE IT IS BAKING, MIX SOUR CREAM WITH 1/8 CUP GRAN. SUGAR, 1 TSP VANILLA.  WHEN CAKE IS DONE, POUR THE SOUR CREAM MIXTURE OVER TOP AND RETURN  TO OVEN= ABOUT TEN MINUTES.  REMOVE, LET COOL.  REFRIGERATE.  CAN USE ANY OF YOUR FAVORITE PIE FILLINGS FOR TOPPING.