1. Pre-heat oven to 225°F.

2. Adjust oven rack to middle of oven; place cookie sheet on rack.

3. butter a 9 inch springform pan. in a food processor fitted with a metal blade, place vanilla wafers, pro- cess to crumb size.

4. Add the ½ cup butter, 3 tbl. Sugar, cinnamon, and nutmeg, and process 10 seconds.

5. Press crumbs in bottom of springform pan and 2 inches up sides.

6. in the food processor, again fitted with a metal blade, place egg whites, process 8 seconds.

7. Add vinegar, process 1 minute, 15 seconds.

8. Remove whites to mixing bowl.

9. process egg yolks and ¾ cup sugar for 1 minute, scraping the sides of the bowl down once.

10. Add cream cheese, process 30 seconds.

11. Add whipping cream, lemon zest, flour, and vanilla, process 15 seconds.

12. Spoon whites onto mixture in a ring, turn machine on/off twice.

13. Run a spatula around the sides, then on/off 3 more times.

14. transfer mixture to crust, place pan on cookie sheet, bake 2 hours.

15. turn off oven and leave cheesecake in for 1 more hour with door closed.

16. remove cheesecake and let cool on a rack.

17. Cover and refrigerate.