From The Kitchens of Catherine Otterson
3 packages of 8oz cream cheese
4 egg whites
1 cup of sugar
1 Tsp. of Vanilla
2/3 cup of cookie or graham cracker crumbs
2 cups sour cream
2 tbls. Sugar
½ tsp vanilla
Put cream cheese in a bowl then mix well to soften.
In a separate bowl beat egg whites until stiff. Add vanilla
and sugar to egg whites and mix. Then add mixture to
cream cheese and blend.
Butter a spring form pan add crumbs then cream cheese mixture.
Bake at 350 for 25 minutes.
While cake is baking mix all topping ingredients.
Remove cake spread on topping and bake at 475 for 5 more minutes.
This was a handwritten recipe from my mom who was an excellent
baker. This makes a large cheesecake. In the future I will substitute
Splenda for sugar to make it lower carb.