Generously grease sides and bottom of a 9 x 3" springform pan with butter. Place pan in center of 12" square of aluminum foil and press foil around sides of pan.
Combine crumbs, sugar, cinnamon and melted butter in a small bowl. Press 3/4 of mixture into bottom and sides of pan. Reserve the rest for topping. Chill pan while making the filling.
With electric mixer on low, or wooden spoon, beat cream cheese in large bowl until soft. Gradually beat in sugar. Beat in egg yolks, one at a time. Stir in sour cream, flour, vanilla, lemon rind and juice until smooth.
Beat egg whites until they form soft peaks. Fold into cheese mixture souffle fashion until well blended. Pour into prepared pan.
Bake in moderate oven (350) 1 hour and 15 minutes or until top is golden; turn off oven and let cake cook in oven for 1 hour. Remove from oven and cool on wire rack. Sprinkle remaining crumbs on top.
Chill overnight before serving. Dust with powdered sugar just before serving.