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1
With pastry brush, heavily butter a 9 inch by 3 inch deep springform pan with the 2 tbsp (30 ml).
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2
softened butter.
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3
In mixing bowl, combine crumbs, sugar, cinnamon and stir in the melted butter until mixture is well saturated.
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4
With your fingers, pat an even layer of the crumb mixture onto the bottom (and sides, if you like) of the pan.
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5
Refrigerate while you prepare filling.
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6
Preheat oven to 350 degrees (175 C.).
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7
Cream softened cheese until it is smooth, then gradually beat in the sugar.
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8
Beat in the egg yolks one at a time and continue to beat until ingredients are well combined.
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9
Stir in the sour cream, flour, vanilla and lemon juice.
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10
In separate bowl, beat the egg whites until they are stiff and form unwavering peaks on the beater when it is lifted out of the bowl.
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11
With a rubber spatula, fold the egg whites gently but thoroughly into the cream cheese mixture until no streaks of white show, but be careful not to overfold.
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12
Pour filling into pan & spread it out evenly with a rubber spatula.
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13
Bake in the middle of the oven for 1 hour.
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14
Turn oven off and, with the door open, let the cake rest on the oven shelf for 15 minutes.
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15
Remove from oven and let cool to room temperature.
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16
Before serving, remove sides of pan.
