Sarah makes this cheesecake only once a year, for Randy's birthday. It takes a long time, but it is sooo yummy. Here is the recipe if you want it...
Crust: Mix 1 1/2c. graham cracker crumbs, 2 T sugar, 1/4c. melted butter. Press into 9-inch springform pan (use a measuring cup to press crumbs evenly). Chill 30 minutes.
Filling: In large bowl beat 5 8-oz packages of softened cream cheese (after removing from wrapper, hehehe) for 2 mintues, add 1 1/3c. sugar. Add 3T flour, mix until combined. On low speed add 3 eggs, one at a time until just blended. Add 1/2c. sour cream, 2t. finely grated lemon peel, and 1 1/2t. vanilla, beat until just blended. Pour into crust and bake at 325 for 1 hour and 15 minutes. Remove from oven and cool for 15 minutes.
Topping: Beat one egg white until frothy, add 1T sugar and beat until soft peaks form. Fold in 1/2c. sour cream until blended. Spread on top of cake and bake until topping is set, but not brown (20 minutes). Turn off oven and let cheesecake sit for 1 hour with door ajar (great way to heat house without wasting electricity). Place on wire rack until completely cool.
Topping #2: Microwave 1c. preserves (any flavor, but I prefer blackberry) for 45seconds or until thin, spread onto cheesecake. Add fruit if desired. Chill until ready to eat.