1 lb Cream cheese
1 c  Sugar
5    Eggs, separated
2 c  Sour cream
1 ts Lemon juice
1 ts Vanilla
Crumb lined pan

Beat cheese and sugar smooth. Beat in yolks to blend. Blend in sour cream,
vanilla and lemon. Beat whites stiff not dry. Fold into mixture. Pour into
crumb lined springform pan.Bake 300 for 1 hour.Keep in oven 1 hour with
door closed. Open oven door, and keep cake in 1/2 hour longer. Remove and
chill overnight.A light fluffy cheesecake