Crush graham crackers until very fine. Add melted butter, sugar and cinnamon. Mix thoroughly. Press mixture over bottom and sides of 9-inch pie pan. Chill in refrigerator at least 1 hour.
Place cream cheese and egg yolks in mixing bowl and beat until thoroughly mixed and light. Add sugar and vanilla and beat again a few seconds. Beat egg whites until they are glossy and stand in peaks. Fold egg whites into cheese and egg
yolk mixture. Pour into chilled graham cracker crust. Bake in 350° oven 25 minutes. Remove from oven and allow to cool 1/2 hour.
Mix sour cream, sugar and vanilla thoroughly. Carefully spread this mixture over top of cooled cheese cake. Bake again in 450° oven 5 minutes. Remove from oven and cool to room temperature. chill in refrigerator at least 4 hours before serving.