1 2/3 c. graham cracker crumbs
1/2 c. sugar
1/2 stick melted butter

Combine all ingredients and mix until the mixture is coarse crumbs. Press firmly on bottom and 1 inch up sides of a 10 inch spring form pan. Set aside. 1 3/4 c. sugar 4 eggs 2 1/2 tsp. vanilla extract

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. Bake at 350 degrees for about 45 minutes; turn oven off, and partially open oven door. Leave cheesecake in the oven for 30 minutes. Remove from oven and let cool on wire rack in a draft-free place. Cover and chill at least 8 hours. Garnish with fresh strawberries or any prepared topping of your choice.

VARIATIONS: Praline Cheesecake: In crust and cheese mixtures, substitute dark brown sugar for white sugar. Toast 1/2 cup chopped pecans and add 1 teaspoon maple flavoring, add to cheese mixture.

Black Forest Cheesecake: Use chocolate wafers instead of graham crackers for crust. Prepare basil cheesecake mixture; add 6 ounces melted semi-sweet chocolate. Pour 1/2 cheese mixture onto chocolate wafers; top with 1 cup canned ark, sweet, pitted cherries, drained and patted dry. Spoon remaining mixture evenly over cherries. Bake for approximately 50 minute at 350 degrees. Garnish with whipped cream and additional cherries, if desired.