Sour Cream Lemon Cheesecake

Oil a deep 9-inch springform pan; place on a large square of foil and fold foil up around sides of pan. Mix graham cracker crumbs, 2 tablespoons sugar and melted butter. Press 3/4 of this mixture into the bottom and a little way up the sides of the pan, and reserve the remaining mixture. Chill crust.

Heat oven to 350 degrees. Beat cream cheese with electric beaters at medium speed until very soft, 3 to 4 minutes. Gradually beat in 1 1/4 cups sugar until mixture is light and fluffy, about 5 minutes. Beat in egg yolks one at a time. Reduce speed to low and mix in sour cream, flour, vanilla, grated lemon zest and lemon juice.

Using a clean, dry bowl and beaters, beat egg whites at medium speed until they hold stiff peaks when you touch the surface. Using a rubber spatula, gently fold whipped whites into cheese mixture until barely blended. Pour into prepared pan. Place in center of oven.

Bake until top is golden and cheesecake is set, about 1 hour and 15 minutes. Turn off oven and let cheesecake cool in oven for one hour. Then remove it to a wire rack and let cool to room temperature. Sprinkle remaining crumb mixture on top.

Chill the cheesecake thoroughly (preferably overnight, which will improve the flavor) before serving. Run a thin-bladed knife around the edge, unlatch and remove the side ring, then place on a serving platter. Serve each slice with a dollop of lemon curd.