BOTTOM CRUST:

1 c. graham crackers, crushed
2 tbsp. sugar
2 tbsp. butter at room temperature

FILLING:

4 pkgs. (8 oz.) room temp. cream cheese
2 tsp. vanilla
2 c. sugar
5 extra lg. eggs
1 1/2 pts. sour cream (24 oz.)

In a small bowl combine graham cracker crumbs, butter and sugar. Mix well. Blend with hands. Pour into 8 inch spring pan. Press firmly to cover bottom.

In an extra large bowl cream together cheese, sugar and vanilla. Beat at high speed until well blended. Scrape bowl often. Add eggs one at a time beating at high speed. Add sour cream and beat at low speed until blended.

Pour in pan. Bake at 375 degrees for one hour. Turn off oven and leave cake in the oven for 1 hour with door open about an inch. Cool 1/2 hour before refrigerating. Let it set for a day.