2 (8 oz.) pkg. Philadelphia Cream Cheese
2 unbeaten eggs
1/2 c. sugar
1 tsp. vanilla
Graham cracker crust (you can also substitute Ginger Snaps, or Oreos instead of the graham crackers)

Mix all ingredients with an electric mixer until you have a smooth cake-like batter. Pour into a baked and cooled graham cracker crumb crust in a spring form pan.

Bake at 350°F for 25 minutes. Leave oven on when you take out the cheesecake. Cool for 10 minutes. Then prepare the topping.

Topping:

1 pint sour cream (low fat or regular)
1 tsp. vanilla
3 tbsp. sugar

Stir well, and pour topping over baked cake.

Bake 5 minutes more. Cool for 20 minutes, then refrigerate for 8 hours.