Two-layer Cheesecake

(by Robin Bailey)

For crust:

11/2 c. graham cracker crumbs (about 10 full sheet graham crackers)

5 T. unsalted butter, melted

1/4 c. sugar

For bottom layer:

1 egg, separated

8 oz. cream cheese, softened

1/2 c. sugar

1 t. vanilla extract

For top layer:

1 c. sour cream

1/4 c. sugar

1 t. vanilla extract

Preheat oven to 350 F.

Mix ingredients for crust.

Press into the bottom of a 9-in. pie pan or springform pan, using the edge of a measuring cup.

Bake for 7 – 8 minutes until lightly browned. Set aside.

Beat egg white on high speed until stiff peaks are formed.

In a separate bowl, beat egg yolk.

Put cream cheese in a large microwaveable bowl and soften for 15 - 20 seconds.

Add cream cheese, 1/2 c. sugar, and 1 t. vanilla extract to egg yolk, mixing on low speed.

With a spatula, fold egg white into cream cheese mixture.

Pour mixture into graham cracker crust.

Bake for 25 minutes and cool completely.

Again, preheat oven to 350 F.

Mix sour cream, 1/4 c. sugar, and 1 t. vanilla extract.

Pour over cooled cheesecake.

Bake for 12 - 15 minutes or until edges start to bubble.

Cool completely in refrigerator.

(Read The Lesson Plan, the story that accompanies this recipe.)