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1
Preheat the oven to 350F (180C).
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2
Lightly butter the bottom and side of a 9in (23cm) springform pan.
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3
To make the crust, melt the butter in a medium saucepan over medium heat.
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4
Add the graham cracker crumbs and 1 tbsp sugar and mix well.
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5
Press the crumbs into the bottom and 1in (5cm) up the sides of the springform pan.
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6
Combine the cream cheese, egg yolks, 3/4 cup of the sugar, and the vanilla in a bowl and mix with an electric mixer on medium speed until smooth.
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7
In a separate bowl, using clean beaters, beat the egg whites until stiff.
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8
Fold the egg whites into the cream cheese mixture.
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9
Pour into the pan and smooth the top.
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10
Bake for 45 minutes, or until the sides have risen and are beginning to brown.
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11
Transfer to a wire rack and let cool for 10 minutes.
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12
Meanwhile, increase the oven temperature to 400F (200C).
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13
Whisk the sour cream and remaining 1/4 cup sugar in a bowl.
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14
Pour over the cheesecake and smooth the top.
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15
Return the cheesecake to the oven and bake for 10 minutes more, until the topping looks set around the edges.
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16
Cool completely on a wire rack.
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17
Cover and refrigerate for at least 6 hours.
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18
Remove the sides of the pan, garnish with the kiwi fruit, and serve chilled, cutting the cheesecake with a wet knife.
