Monika Hecker's German Cheesecake

Cake Ingr:
3 large eggs, separated (bring to room temperature for best volume)
1 cup sugar
2, 8-oz pkgs creamcheese
1.5 pkgs honey graham crackers
1 stick (1/2 cup) butter

Topping:
1 pint sour cream
4 Tbsp sugar
Lemon Zest

Preheat Oven to 350.

Crunch crackers in a bowl until fine. Mix with butter until it looks like coarse corn meal. Press firmly into an 8 or 8 inch spring pan.  Refrigerate.

Separate eggs. Beat the 3 egg whites until stiff. Refrigerate.

Cream together the 3 egg yolks, cream cheese and sugar in a large mixing bowl on medium speed of mixer.
Gently fold in egg whites - some white peaks should be evident.

Pour onto graham cracker crust. Bake in middle of oven  for 45 minutes (until outer edges begin to get just a little brown). Take out of oven and add the topping (sour cream mixed with sugar).

Return to oven and lower the temperature to 300 degrees. Bake for approximately 10 minutes more until topping is set. Yum.

This is the best cheesecake I have ever had! The recipe was given to me by my German friend Monika, when I was a freshman at the University of Michigan....years ago. Enjoy.