Edna Lavner's Cheesecake

In the 1940s, my paternal grandmother, Nana Irma, lived two houses up from a wonderful woman named Edna Lavner. This woman remains in a place of honour in our family based on her incredible recipe for thee most remarkable cheesecake ever created. I now share it with you.

Crumb Crust:
1½ cup cinnamon graham cracker crumbs
5 tablespoons white sugar
¼ teaspoon nutmeg
½ cup melted butter

Crush graham crackers in blender - save some for top of cake
Grease a Springform pan
Press mixture to side and bottom of pan
Chill while making the filling

Filling:
19 ounces Philadelphia Cream Cheese
1 cup white sugar
4 eggs, separated
1 teaspoon vanilla extract
½ tsp salt
1 tsp lemon juice
½ pint sour cream for top of cake

Let cream cheese soften at room temperature
Beat cream cheese, sugar, & egg yolks - one at a time - vanilla extract, salt & lemon juice well on low speed
Beat egg whites until they hold stiff peaks
Fold whites into cheese mixture, souffle fashion, until well blended
Pour into pan
Bake at 375° for 45 minutes or until top is golden brown
Cool on wire rack
Put small amount of sour cream on top
Sprinkle with crumbs
Chill overnight before serving to a group of ravenous diners who are frothing at the mouth.