Mix graham cracker crumbs, butter, and 2 tablespoons of sugar until moist. Press into the bottom and halfway up the sides of a 9 or 10-inch springform pan. Place pan in freezer.
Meanwhile, mix cream cheese, sugar, flour, lemon juice, and lemon juice in the bowl of a stand mixer.
Add eggs and egg whites gradually while mixing. Pour in heavy cream and mix until creamy, scraping down sides once.
Pour into chilled crust. (To prevent cracking, wrap foil around bottom and sides of pan and place in a baking dish; fill baking dish part way with boiling hot water.)
Bake at 450 degrees for 10 minutes. Reduce heat to 250 and bake for 1 hour 10 minutes to 1 hour 20 minutes, or until no longer jiggly in the center.
Cool completely and refrigerate, preferably overnight, before serving.