Family-Favorite Cheesecake

CRUST:

2 1/2 cups graham cracker crumbs (about 40 squares)

1/3 cup sugar

1/2 teaspoon ground cinnamon

1/2 cup butter melted

FILLING:

3 packages (8oz each) cream cheese softened

1 1/2 cups sugar

1 teaspoon vanilla extract

4 eggs separated

TOPPING:

1/2 cup sour cream

2 tablespoons sugar

1/2 teaspoon vanilla extract

1/2 cup whipping cream, whipped

in a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9in spring-form pan. Bake at 350 for 5 minutes. Cool on wire rack. Reduce heat to 325.

In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until combined.

In a small mixing bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust. Bake for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen, cool 1 hour longer. Refrigerate until cooled completely.

Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Yield 12 servings.

I used fat-free and light ingredients for everything! It turned out amazing! (i ate it for dinner last night)