4 (3 oz.) pkgs. cream cheese, softened
3/4 c. sugar
3 eggs
1/2 tsp. vanilla

2ND LAYER:

8 oz. sour cream
1/2 c. sugar
1/2 tsp. vanilla

STRAWBERRY TOPPING:

1 pkg. frozen strawberries, thawed
2 tbsp. cornstarch
1/3 c. sugar

CRUST:

1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted real butter

To prepare crust combine graham cracker crumbs, sugar and melted butter in bowl. Using back of large spoon press crumb mixture firmly on bottom of a 9 x 12 inch dish. Chill in refrigerator for 30 minutes before filling.

While crust is chilling, combine softened cream cheese and sugar and beat until smooth. Add eggs, 1 at a time, beating well after each addition; add vanilla. Pour on top of chilled graham cracker crust and bake 30 minutes at 350 degrees; cool for 10 minutes.

Combine the 3 second layer ingredients and pour on top of cheesecake; bake 15 minutes more at 350 degrees. When cheesecake cools, prepare strawberry topping. Cook the 3 ingredients in a saucepan over medium heat until thickened. Spread over cheesecake and chill thoroughly.

My father-in-law discovered this recipe about 25 years ago, and cooked it when my husband was still in high school.