1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. melted butter

Combine graham cracker crumbs, sugar and melted butter and pat firmly into the bottom of a springform pan.

1 lb. Philadelphia cream cheese
1/2 c. sugar
1/2 c. eggs (2 lg.)
3/4 tsp. vanilla

Combine cream cheese, eggs, sugar and 3/4 teaspoons vanilla. Beat for 3 or 4 minutes until smooth. Pour on top of crust in springform. Bake at 375 degrees for 20 minutes. Let stand and cool for 20 minutes. Increase oven temperature to 475 degrees.

1 pt. sour cream (lg. container)
1/4 c. sugar
1 tsp. vanilla

Blend sour cream with 1/4 cup sugar and 1 teaspoon vanilla and pour onto cooled, baked cake. Spread evenly. Bake in hot oven for 10 minutes. Refrigerate for at least 12 hours before serving.