Sernik

Directions: 1) Prepare crust while ingredients come to room temperature; melt butter, mix into graham crackers and cinnamon. Make more or less to change crust thickness. 2) Beat egg yolks into sugar. When creamy, mix in vanilla. Then add cream cheese and blend until smooth. Finish with mixing in lemon juice. 3) Beat egg whites until stiff. To help with beating, make sure ALL egg yolk is gone, clean all tools thoroughly, and dry everything before whisking egg whites. Stiff eggs should not move. This should take a while (ten minutes). Do not overbeat eggs. 4) Slowly mix stiff egg whites into cream cheese mixture by hand. Be careful not to over-mix. 5) Pour batter into crust. Bake in oven preheated to 350? for forty minutes to an hour. Edges should brown and crack a little, middle should still look wobbly. A toothpick inserted in the middle should come out mostly clean. 6) Let cake cool in the oven. Topping: 1) Mix sour cream and sugar to desired amount and taste. Should be thick. 2) When cheesecake comes to room temperature, spread sour cream 'icing' and bake again at 350 for five to ten minutes, or until the sour cream has stiffened and no longer runs. 3) Serve with seasonal fruit. Chill cheesecake overnight, for at least eight hours, before serving.