Preheat the oven to 350F. Grease the bottom and sides of a 9 inch springform pan.

Add the graham cracker crumbs and the 2 tablespoons of sugar to the springform pan. Stir to mix the sugar with crumbs. Pour the melted butter over the crumb mixture and stir to combine. Press the crumb mixture evenly to the bottom of the pan and the sides. Set in the refrigerator to chill.

In a medium bowl, beat the egg whites and ¼ cup sugar until they form stiff peaks, approximately 3-4 minutes, and set aside. In a large bowl, beat the egg yolks until thickened, approximately 1 minute. Add the sour cream, vanilla extract, coffee, and lemon juice and beat until well incorporated. Next, beat the 1 ¼ cups sugar, flour, and salt until combined and no lumps. Add the cream cheese and beat until combined and smooth. With a rubber spatula, gently fold in the whipped egg whites until combined. Pour the batter over the crumb mixture in the springform pan. With the rubber spatula, spread the top of the batter to even it out and then take the pan and lightly bang it on the counter to remove any air bubbles.

Bake at 350F for 15 minutes then turn the oven down to 200F and bake for 2 hours. After 2 hours, turn the oven off and leave the cheesecake inside for another hour. Remove the cheesecake from the oven and run a small sharp knife along the edge of the pan to separate the crust from the pan. Leave the cake at room temperature for about an hour then place in the refrigerator overnight.