Crust:

• 1/4 c. butter
• 2 c. crushed vanilla wafers
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground allspice

Filling:

• 1.5 lbs. cream cheese, softened
• 1.5 c. sour cream
• 1 c. sugar
• 5 eggs, separated
• 3 Tbsp. all-purpose flour
• 3/4 tsp. vanilla extract
• Finely grated peel and juice of half a lemon

Grease a 10 inch springform pan and either a muffin pan or a smaller (6-7“) springform pan. To prepare crust, melt butter in a small saucepan over low heat. Stir in crushed vanilla wafers and spices. Press mixture in bottom of greased pans or trays. Set aside.

To prepare filling, beat cream cheese, sour cream, 1/3 cup of sugar, egg yolks, flour, vanilla and lemon peel and juice in a large bowl until smooth. Beat egg whites with remaining sugar until soft peaks form; fold into cheese mixture. Spoon filling into prepared crust. Bake large pan in 350 degree oven 1 hour or until set. Muffins or smaller pans will cook considerably faster. Watch carefully. Slowly cool in oven with heat off and door ajar. To garnish, dust with powdered sugar.