1 1/2 c. fine graham cracker crumbs
2 tbsp. melted butter
2 tbsp. sugar
2 (8 oz.) pkgs. cream cheese (room temp.)
1 c. sugar
3 eggs
1 tsp. vanilla
1 pt. sour cream (room temp.)
Chilled pineapple
Red currant jelly

Grease a 9 inch springform pan and sprinkle sides with 2 tablespoons crumbs. Mix remaining crumbs, butter and 2 tablespoons sugar. Pack firmly into bottom of springform pan.

Beat softened (room temperature) cream cheese until fluffy. Add eggs one at a time, beating after each. Fold in vanilla and sour cream (at room temperature). Pour over crumbs. Bake 30 minutes at 375 degrees. Turn off oven and leave cake in approximately 1 hour. Chill.

At serving time top with crown of pineapple pieces and dots of red currant jelly or other topping of your choice or serve plain.