1 c. graham cracker crumbs
3/4 c. sugar (divided)
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

Blend the cracker crumbs, 1/4 cup sugar, 1/4 cup melted butter and line the bottom of an 8 inch ungreased springform pan.

Blend the sour cream, 1/2 cup sugar, eggs and vanilla in a blender for 1 minute. Add the cream cheese and blend until smooth.

Pour 2 tbsp. melted butter in top of blender. Pour into the springform pan. Bake on lower 1/3 of oven 325 degrees, 45 minutes. When baking is finished, remove from oven and turn oven to broil. Broil cheesecake just until it starts to show attractive brown spots. Refrigerate for 4 hours, preferably overnight.