5 (8 oz.) pkg. cream cheese, softened
1 1/2 c. sugar
3 eggs
2 1/2 tsp. vanilla extract
Graham cracker crust

Beat cream cheese at high speed of an electric mixer until light and fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into graham cracker crust in a 9 or 10 inch springform pan.

Bake at 350 degrees for 40 minutes. Turn oven off and partially open oven door. Leave cheesecake in oven for 30 minutes. Remove from oven and cool on wire rack in draft free place. Cover and chill at least 8 hours. (Optional - Top with strawberries.)