Charles Kuralt's Strawberry Cheesecake
2 cups zwieback (or graham cracker) crumbs
1/4 cup melted butter
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4 eggs, separated
1 teaspoon vanilla extract
2 - 8-oz. pkgs. cream cheese, softened
2 tablespoons flour
1/8 teaspoon salt
1 cup sour cream
1 quart fresh strawberries
Mix together zwieback (or graham cracker) crumbs with melted butter, 1/4 cup sugar, cinnamon and nutmeg. Reserve 1/2 cup crumb mixture. Press remaining amount into bottom and sides of a deep pie plate (or springform pan); chill slightly.
Beat egg whites until stiff but not dry, gradually add remaining sugar, set aside.
Beat egg yolks until lemon-colored, add vanilla extract. In separate bowl beat cream cheese until fluffy; add flour, salt and sour cream blending until creamy and smooth. Stir in egg yolks mixing well; fold in beaten egg whites. Pour on top of crumb crust. Sprinkle with remaining crumbs. Bake in preheated 375 degree F. oven 1 1/4 hours or until center is set. Cool to room temperature; refrigerate. Top with whole, ripe, cleaned, hulled strawberries (may be lightly sweetened). Serve with dollops of chilled sour cream. Serves 8-12.