Crust:
6 oz graham crackers
2 TBS sugar
1 TBS cinnamon
1 cup chopped walnuts
1/2 cup melted butter
Filling:
16 oz cream cheese
1 cup heavy whipping cream
1/2 tsp salt
1 tsp vanilla extract
1 cup sugar
1 TBS cinnamon
4 eggs, separated
Grease a spring form pan. (I used a greased iron skillet and it worked great! You just can't remove the sides of the pan.)
Crush the graham crackers into crumbs. Mix with sugar, cinnamon, chopped nuts, and butter.
Press all, but 1/2 cup, into the bottom of the greased pan. Reserve 1/2 cup for sprinkling on top.
Beat the cream cheese until smooth. Gradually add the heavy whipping cream, beating until smooth and fluffy.
Add salt, vanilla, sugar, and cinnamon and beat until thoroughly mixed.
Preheat oven to 300*.
Wash the beater. Beat egg whites until stiff peaks happen. Set aside.
Beat the egg yolks until thick and light in color. Add the yolks to the cream cheese mixture and beat well.
Now, fold in the egg whites. Make sure it's mixed thoroughly.
Pour this mixture into the crumb crust. Sprinkle the top with the reserved graham cracker crumbs.
Bake on 300* for 1 hour. Turn oven off, but leave the pan in the oven for another hour longer.
Remove from oven and cool, then refrigerate.
