Heat oven to 350 F.

Start with the crust by combining the graham cracker crumbs and 1/3 cup sugar in a small bowl. Stir in butter, then press the mixture into bottom of a greased 9" springform pan and up 2" high on the sides. Bake at 350 F for 5 minutes, then reduce heat to 325 F.

In a large bowl, beat the cream cheese, 1 1/2 cups sugar and 1 teaspoon vanilla extract until smooth. Add egg yolks and beat on low until combined.

In a small bowl, beat egg whites until soft peaks form. Fold into the cream cheese mixture, then pour over crust.

Bake for 1 hour or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen, then cool for another hour. Refrigerate until completely cool.

For topping; combine the sour cream, 2 tablespoons sugar and 1/2 teaspoon vanilla. Fold in whipped cream and spread over cheesecake. Refrigerate overnight.