Velvet Cheesecake

• Ready In: 1 hr 35 mins
• Serves: 10

Ingredients

• CRUST

• 1 1⁄2 cups  finely chopped  nuts
• 2  tablespoons sugar
• 3  tablespoons butter, melted

• FILLING

• 4 (8 ounce) packages cream cheese, softened
• 1  cup sugar
• 3  tablespoons all-purpose flour
• 1⁄4 teaspoon ground cinnamon
• 1  teaspoon vanilla extract
• 2  teaspoons  grated lemons, rind of
• 2  tablespoons lemon juice
• 4  eggs, separated,at room temperature
• 1  cup sour cream
• 1  tablespoon sugar
• 1  teaspoon vanilla extract

Directions

1. combine chopped nuts, sugar and butter, press onto bottom of 9-inch spring form pan.
2. Bake at 325F degrees, 10 minutes.
3. Blend cream cheese, sugar, flour, cinnamon, vanilla, lemon peel, and lemon juice.
4. Beat in yolks one at a time.
5. Beat egg whites until stiff but not dry; fold into cheese mixture.
6. Pour over nut crust in pan.
7. Bake at 450F degrees, 10 minutes.
8. Reduce temperature to 250F degrees, continue baking for 1 hour.
9. Blend sour cream, sugar, and vanilla.
10. Remove cheesecake from oven; spread mixture over top; bake 10 minutes longer.
11. Cool cheesecake thoroughly before removing rim of pan.