|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Fine graham cracker crumbs||1 Cup (16 tbs) (about 16 large crackers)|
|Cream of tartar||1 Teaspoon|
|Eggs||6 , separated|
|Cream cheese||19 Ounce|
|Dairy sour cream||1 Pint|
|Vanilla extract||1 Teaspoon|
Have all ingredients at room temperature.
Butter generously a 9-inch spring-form pan.
Mix butter and crumbs well; reserve 1/4 cup and press remainder firmly on bottom of pan.
Add cream of tartar to egg whites and beat until foamy.
Gradually add 3 tablespoons sugar and beat until stiff; set aside.
Beat cheese until soft.
Mix 1 1/2 cups sugar, the flour and salt.
Gradually beat into cheese.
Add egg yolks, one at a time, beating thoroughly after each.
Add sour cream and vanilla; mix well.
Fold in egg whites thoroughly and pour mixture into prepared pan.
Sprinkle with reserved 1/4 cup crumbs.
Bake in preheated slow oven (325°F.) for 1 1/4 hours, or until firm.
Turn off heat, open oven door and leave cake in oven for 10 minutes.
Remove from oven and let stand on cake rack away from drafts until cool.
Chill. (Cake will shrink some as it cools.)