It's so fluffy!

My mother has been nagging me about making her some cheesecake.. I don't know what it is about cheesecake with this woman! It can't be just any cheesecake, either. It must be light, airy, and fluffy... So my search began for a recipe that would fulfill my mum's taste. I found a recipe and tweaked it, and the finished product turned out great! It was light, fluffy, and not-too-sweet. I did keep it in the oven longer, because I was engrossed in a How I Met Your Mother episode, and so the top of my cheesecake had a big crack in it... :( However, it didn't affect the taste! *The cheesecake tasted better hours after it's been sitting in the fridge

Mum's Cheesecake:
for the crust:
2 cups of finely ground graham crackers
2 T sugar
2 T melted butter

1. Pulse graham crackers and sugar together to get a fine crumb.
2. Stir in the melted butter.
3. Press into the bottom of a 9" spring form pan and set aside (no need to bake).

for the filling:
2, 8oz. packages of cream cheese (room temperature)
1 cup sugar
1 tsp vanilla
1 tsp lemon juice
2 cups sour cream
5 eggs, separated

1. Preheat the over to 300 degrees F.
2. Blend the sugar and cream cheese with a hand mixer until nice and smooth.
3. Add the vanilla, lemon juice, and sour cream, and mix.
4. Add egg yolks one at a time. Don't overmix!
5. In a stand mixer, beat egg whites until they are stiff. Fold them into the cream cheese mixture.
6. Pour into the pan.
7. Bake 1 hour at 300F. Turn the heat off and keep the cake in the over for another hour with the door closed.
8. Cool the cake for 30 minutes and then chill in the fridge.