1 c. crumbs, consisting of little more than 1/2 crushed Corn Flakes & 1/2 graham cracker crumbs
2 tbsp. sugar
4 tbsp. butter, melted

FILLING:

1 lb. cream cheese, at room temp.
3/4 c. sugar
Few grains salt
1 tsp. vanilla
3 lg. or 2 jumbo eggs

TOP LAYER:

1 1/2 c. sour cream
2 tbsp. sugar
1 tsp. vanilla

Mix together the crust ingredients, press into a buttered 10 inch pie plate. Chill in refrigerator. Combine filling ingredients in mixer bowl; beat together 8 to 10 minutes with electric mixer. Pour into chilled shell. Bake at 350 degrees for 30 minutes until firm. Cool on rack for 15 minutes.

Mix top layer ingredients adding a little more sugar if necessary, spread over cooled pie. Return to oven and bake at 450 degrees for 5 minutes. Cool and then refrigerate. May be topped with blueberry, cherry or pineapple topping just before serving.