1 lb Cream cheese

1 c Sugar

5 Eggs, separated

2 c Sour cream

1 t Lemon juice

1 t 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