(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.)