4 pkgs. Philadelphia cream cheese
18 zwieback or graham crackers
2 tablespoons butter
2 tablespoons sugar
1 cup plus 2 tablespoons sugar
2 tablespoons flour
a pinch of salt
1/2 vanilla bean, finely cut
4 egg yolks, beaten
1 cup sour cream
4 beaten egg whites
STEP BY STEP:
Crush the crackers finely and mix with two tablespoons each of butter and sugar.
Allow cream cheese to soften at room temperature for at least 20 minutes.
Beat softened cream cheese together with 1 cup plus 2 tablespoons of sugar.
Add 2 level tablespoons flour along with a large pinch of salt and finally chopped vanilla bean.
Stir in the beaten yolks of four eggs. Add 1 cup of sour cream.
Fold in four stiffly beaten egg whites and pour into the crumb-lined springform pan.
Bake in oven at 350°F for about one hour.
Cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate overnight before serving.
To remove the cake from the pan, run a knife or offset spatula around the edges to release the edges from the pan. Open the springform pan and remove the ring.
Cut the cheesecake into wedges and serve with berries or a raspberry sauce if desired.