Cheesecake

I think this recipe came from my godmother.

Crust
2 1/2 cups Graham Cracker Crumbs
1/2 cups Sugar
1/2 cups melted butter

Mix ingredients.
Reserve a small amount to sprinkle around the edge of your cake.
Press the remaining mixture evenly onto the bottom and sides of a 9" spring pan.
Set aside to use for your cake or pie.

Part 1
5 eggs, separated
1/4 cups sugar

Separate egg yolks and whites into 2 bowls. Both will be used. Set aside the yolks.
Beat the 5 egg whites to form stiff but moist peaks.
Gradually add in 1/4 cups of sugar until stiff and shiny.
Set egg white mixture aside

Part 2
1 lb cream cheese
2/3 cups sugar
3 tbsp lemon juice
1/4 cups cake and pastry flour
1 tsp vanilla extract
1 cup sour cream

Preheat the oven to 325 F
Cream the cream cheese until softened
Beat the 5 egg yolks saved from Part 1 into the cheese once at a time.
Gradually beat in (in order): sugar, lemon juice, flour, vanilla extract, sour cream.
Fold in the egg white mixture (Part 1).
Pour the mixture into your prepared crust.
Sprinkle the reserve graham cracker misture around the edge of the cake.
Bake at 325 F for 1 hour and 15 minutes or until almost set.

Topping
1 cup Sour Cream
2 tbsp Sugar
1 tsp Vanilla extract

Preheat oven to 450 F.
Stir together ingredients until well mixed.
Spread over warm cake.
Bake 5-7 mins or until set.

Let cake cool to room temperature before refrigerating.
Serve cake cold with strawberries or cherries.