1

Preheat the oven to 350°F. Spray a 9-inch springform pan with cooking spray.

2

In a small bowl, combine the graham crackers, corn syrup, and butter until moistened. Press the mixture firmly onto the bottom of the pan; refrigerate.

3

In a medium bowl, whisk the sour cream, 1/8 cup sugar, and 1 tsp vanilla to make the topping. Cover and refrigerate.

4

To make the cake, in a large bowl, with an electric mixer on medium speed, beat the cream cheese until very smooth, about 3 minutes. Gradually add remaining 1 cup sugar, beating until fluffy, about 2 minutes. Beat in the eggs, one at a time, until well blended. Beat in the egg whites, lemon zest and juice, and remaining 1 teaspoon of vanilla until blended.

5

Pour the batter over the crust. Bake until the edge of the cheesecake is set and the center jiggles slightly, 55 – 60 minutes. Let cool in the pan on a rack for 15 minutes. Spoon the sour cream topping over the cake; spread evenly with a narrow metal spatula. Cover and refrigerate at least 8 hours or up to 2 days. Garnish with lemon zest. Cut into 16 slices.

6

Per serving: 1 slice