Instructions

• Preheat oven to 350°F. Place a 12-inch square of aluminum foil on your work surface, set a 9-inch springform pan in the center, and press the foil up around the sides of the pan (you will wrap the pan later for a water bath).
• Make the crust: in a small bowl combine 1 1/2 cup graham cracker crumbs, 2 tablespoons sugar, 1/2 teaspoon ground cinnamon, and 4 tablespoons melted butter until evenly blended. Press 3/4 cup of the crumb mixture firmly into the bottom and up the sides of the prepared springform pan. Reserve the remaining crumb mixture for the topping. Chill the prepared pan while you make the filling.
• Make the filling: in a large bowl, beat 24 ounces cream cheese on low speed with an electric mixer until soft and smooth. Gradually add 1 1/2 cups sugar and beat until light and fluffy.
• Add egg yolks: add the yolks from the 6 eggs one at a time, beating briefly after each addition until just blended.
• Add the remaining filling ingredients: stir in 1 pint sour cream, 1/2 cup flour, 2 teaspoons vanilla, and 1 tablespoon lemon juice until the mixture is smooth and uniform.
• Beat the egg whites: in a clean bowl, beat the 6 egg whites until they hold stiff peaks. Gently fold the beaten egg whites into the cream cheese mixture until no large streaks remain.
• Assemble and wrap: pour the filling into the chilled crust. Wrap the foil up and around the outside of the springform pan to help prevent water from getting in.
• Prepare a water bath and bake: set the wrapped springform pan inside a larger roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake at 350°F for 1 hour and 15 minutes, or until the edges are set and the center is still slightly jiggly.
• Cool slowly in the oven: turn off the oven, crack the oven door, and let the cheesecake remain in the oven for 1 hour to cool gradually.
• Finish cooling and chill: remove the cheesecake from the oven and carefully lift the springform pan out of the water bath. Unwrap the foil, place the pan on a wire rack, and let it cool to room temperature. Sprinkle the reserved crumb mixture evenly over the top. Chill the cheesecake in the refrigerator overnight to fully set.
• Serve: run a thin knife around the pan edge, remove the springform ring, slice, and serve.