Set oven at 375 degrees.

CRUST:

Melt 1/2 stick butter in 8 inch springform cake pan. Add 2 tablespoons sugar mixed with 1/2 to 3/4 cup crushed graham crackers or enough to cover bottom of pan. (Reserve some crumb mixture to sprinkle on top of cake.)

Press crumb mixture firmly with back of spoon. Bake for 5 minutes before pouring cake batter into pan.

CAKE:

Beat well: 1 pt. sour cream 1 c. sugar 1 1/2 tbsp. vanilla

Add 3 eggs, one at a time, beating well after each addition. Pour into cake pan, sprinkling remaining crumb mixture on top. Bake for 30 minutes. Turn off oven. DO NOT OPEN OVEN DOOR! Leave cake in oven without opening door for 1 hour.

EASY MODERN METHOD:

Prepare crust same way. Combine all cake ingredients, except cream cheese, in Cuisinart or similar appliance and blend thoroughly. Add cream cheese which has been cut into smaller pieces and mix until well blended. Pour on top of slightly baked crumb mixture. Sprinkle remaining crumbs on top of batter and bake as instructed above.

TO MAKE MY EXTRA-LARGE VERSION: Repeat recipe a second time and pour all batter into 9 inch springform cake pan (3 inches deep). Increase baking time to at least 1 hour. (You may peek to see if cake is set in middle, but do it while the oven is still on, NOT after you have turned off oven. Remember to turn off oven without opening door for at least 1 hour!