New York Cheesecake Recipe

Crust:
1 1/2 c. gingersnap crumbs
6 tbsp (3/4 stick) unsalted butter or margarine, melted

Filling:
4 (8 oz) pkgs. cream cheese
1 c. sugar
2 large eggs
2 large egg whites
1 tbsp vanillz extract
2 tbsp grated lemon rind

Topping:
1 c. reduced-fat sour cream
1 tbsp sugar
2 tsp vanilla extract

Preheat oven to 325. In 9 inch springform pan, mix crumbs and butter. Press evenly in bottom of pan and halfway up sides. In large bowl, beat cream cheese and sugar with electric mixer on medium until smooth. Add eggs, egg whites, vanilla and lemon rind. Beat 5 minutes or until creamy. Pour into crust. Bake 1 hour; cook in pan for 10 minutes. In small bowl, mix topping ingredients; spread on top of cake. Bake another 10 minutes or until topping is set. Turn off oven, leaving door ajar, and let cake stand for 30 minutes. Cover and refrigerate at least 4 hours.