1 1/4 c. fine cookie, graham or zwieback crumbs (prefer graham)
1/8 lb. butter

Combine softened butter and fine crumbs. Use a fork for best results. Press firmly over bottom of a springform cake pan, bringing the mixture up the sides about 1 1/2 inches. Let stand at room temperature while preparing the filling.

1 1/2 lb. cream cheese (Philadelphia Brand gives best results)
1 c. sugar
4 eggs
1 tsp. vanilla

Blend cream cheese and sugar until smooth. Add one egg at a time, beating after each addition. Add the vanilla last, folding in lightly. Turn mixture into crumb-lined cake pan and bake about 35 minutes at 350 degrees or until center is firm to the touch, or until a knife inserted in center shows all is congealed.

Let cake cool in the cake pan in the oven leaving the oven door open. Remove pan from oven when cool and add the following topping:

1/2 pt. sour cream
1 tbsp. sugar
1/4 tsp. vanilla or almond extract (prefer almond)

Combine and turn over top of cheesecake in the cake pan. Turn on the oven heat to 425 degrees and bake cake with topping 5 to 7 minutes. The sour cream topping congeals when the cake cools. Cool outside oven.

Refrigerate and chill throughout prior to serving.

NOTE: The above is for smaller size spring pan, 8 3/4 inch inside diameter; for the larger size, 9 1/2 inches inside diameter, increase all ingredients by 1/3. Baking time can vary; it will be longer for larger pan.

Use paper liners. Place graham cracker crumbs in bottom and press firmly; about 1/8 to 1/4 inch as desired. Spoon in filling. Amount varies the number you can make. Usually 2/3 to 3/4 full.

Baking time depends on metal thickness and size of muffin pan. Usually 15 to 18 minutes. Filling will rise and usually show small cracks when done. Cool on racks outside oven. Then completely cool, topping can be baked on. For 3 dozen cupcakes, make 1 1/2 the topping recipe.