CRUST:

2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
2 tbsp. sugar

Preheat oven to 450°F.

In a bowl mix graham cracker crumbs and butter with 2 tablespoons sugar, press mixture onto bottom and sides of 9-inch spring-form pan or 2-quart casserole dish. Chill in freezer while preparing filling.

FILLING:

4 (8 oz. ea.) pkgs. cream cheese
1 cup sugar
2 large eggs, lightly beaten
1 tsp. vanilla
2 tbsp. cornstarch
1 cup dairy sour cream

In mixing bowl beat cream cheese and sugar until smooth, beat in eggs, vanilla and cornstarch until blended. Stir in sour cream and pour into crust.

Bake at 450°F for 10 minutes. Reduce temperature to 200°F and bake 45 minutes.

Turn off oven and allow to cool with oven door closed for 3 hours and refrigerate until ready to serve.