1 c. graham cracker crumbs
3 tbsp. butter, melted
4 tbsp. sugar
2 (8 oz.) pkg. cream cheese softened
3/4 c. sugar
1/4 c. flour
2 eggs
1 c. whipping cream
3 tsp. vanilla
1 c. sour cream

Mix graham cracker crumbs with butter and 3 tablespoons sugar. Press into bottom of spring form pan, bake at 325 degrees for 10 minutes, cool. Beat cream cheese well. Slowly add 3/4 cup sugar and flour. Add eggs, one at a time, mixing well. Add cream and vanilla; beat well and pour into baked crust. Bake at 325 degrees for 35 minutes. Cool. Topping: Mix together the sour cream, 1 tablespoon sugar and 2 teaspoons vanilla, making sure well blended. Spread over cooled cheesecake. Refrigerate for several hours before serving.