1 c. graham cracker crumbs
3/4 c. sugar
1/4 c. + 2 tbsp. melted butter
1 1/2 c. sour cream
2 eggs
2 tsp. vanilla
1 lb. cream cheese, broken into sm. pieces

Combine cracker crumbs, 1/4 cup sugar and 1/4 cup melted butter and line bottom of a 9 inch ungreased springform pan.

Blend sour cream, 1/2 cup sugar, eggs, vanilla in blender for 1 minute. Add cream cheese a few pieces at a time until smooth. Pour 2 tablespoons melted butter into top of blender. Blend for 10-15 seconds.

Bake in lower 1/3 of oven at 325 degrees for 45 minutes. Refrigerate 4-6 hours (overnight is best). before serving. Serves 8-12. Not a low calorie recipe.