Maxim's of New York Cheesecake

1/4 cup graham cracker crumbs

1 teaspoon granulated sugar

1 tablespoon butter, melted

Crust for 9-inch Cake

3/4 cup graham cracker crumbs

2 tablespoons butter, melted

Filling for 8-inch Cake

8 ounces cream cheese, softened

1/4 cup granulated sugar

1 egg yolk

2 teaspoons vanilla extract

1 egg white (at room temperature)

1/3 cup sour cream

2 tablespoons granulated sugar

Filling for 9-inch Cake

1 1/2 pounds cream cheese, softened

3/4 cup granulated sugar

4 egg yolks

4 teaspoons vanilla extract

4 egg whites (at room temperature)

2 cups sour cream

1/3 cup granulated sugar

325 degrees F for an 8-inch cake or to

350 degrees F for a 9-inch cake.

In small bowl, combine crumbs, sugar and butter; blend well.

Butter sides of spring-form pan. Press crumb mixture into bottom of pan.

In a large bowl, beat cream cheese with an electric beater until light. Gradually add the sugar. Add egg yolks one at a time, beating well after each addition. Stir in 1/2 of the vanilla extract.

8-inch cake for 30 to 35 minutes. Bake a 9-inch cake for 1 hour. Let cake cool on wire rack for 15 minutes.

Turn oven up to 400 degrees F.

5 to 7 minutes for an 8-inch cake or 10 minutes for a 9-inch cake. Cool to room temperature on wire rack. Chill at least

4 hours in the refrigerator.