----------------------------------FILLING---------------------------------24 oz Cream cheese; softened 1 c Sugar 5 lg Eggs; XTRA large; seperated 1 c Sour cream 1.5 tb Lemon juice 1.5 ts Vanilla extract CRUST: Mix the ingredients together and press into pan. FILLING: Beat cream cheese with electric mixer for 20 to 30 minutes, until creamy and soft. Add 1 cup sugar, slowly. Add egg yolks one at a time to mixture. Then add sour cream, lemon juice and vanilla until smooth. Beat egg whites in separate bowl until soft and frothy, but not firm. Then fold egg white mixture into batter and pour entire mixture into 23 cm springform pan crust. Bake at 160ºC or one hour, then turn off oven and leave cheesecake in oven for 1 hour. Refrigerate cheesecake for 6 hours or overnight.