2 eggs
1 tsp. vanilla
1 lb. Philadelphia cream cheese
1/2 c. sugar

Graham cracker crust

TOPPING:

1 c. sour cream
2 drops vanilla
2 tbsp. sugar

Put filling mixture into a blender and blend 3-5 minutes. Pour into graham cracker crust and bake 20 minutes at 350 degrees or until bubbles appear on top. Cool 10-15 minutes. Then blend topping mixture and pour on top of cake and bake 5 more minutes. Cool in refrigerator.

Secret is to blend well.