Mix graham crumbs and cinnamon; sprinkle onto bottom and up side of 9-inch springform pan sprayed with cooking spray.
Beat cream cheese, 3/4 cup sugar, flour and poppy seed with mixer until blended. Add sour cream and vanilla; mix well. Beat egg yolks in separate bowl with whisk until fluffy. Add to cream cheese mixture; mix just until blended.
Beat egg whites, cream of tartar and salt in small bowl with mixer on high speed until stiff peaks form. Gradually beat in remaining sugar until blended. Gently stir in cream cheese mixture.
Bake 1 hour 45 min.; turn off oven. Let cheesecake stand in oven with door closed for 1 hour. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Serve topped with fresh sliced strawberries.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 15g
Trans Fat 1g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.