CRUST:

1 1/2 c. graham cracker crumbs
6 tbsp. melted butter
2 tbsp. sugar

Combine ingredients and blend well. Press the crumb mixture onto the bottom and part-way up the sides of a greased 9-inch springform pan, smoothing the bottom to an even thickness. Chill the crust in the freezer while preparing the filling.

FILLING:

2 lbs. cream cheese
3/4 c. sugar
2 lg. eggs, lightly beaten
1 tsp. vanilla extract
2 tbsp. cornstarch
1 c. sour cream

Beat the cream cheese and sugar together until smooth and light. Beat in the eggs, vanilla and cornstarch, just until thoroughly mixed. Stir in the sour cream until the mixture is well blended. Pour the mixture into the prepared crust and bake for 10 minutes. Reduce temperature to 200 degrees and bake 45 minutes. Allow to cool in oven with the door slightly open for 3 hours. Remove sides from pan and chill.