CRUST:

2 c. graham cracker crumbs
1/2 c. butter
1/2 c. sugar

FILLING:

4 (8 oz.) pkg. cream cheese
5 eggs
1 c. sugar
1 tsp. vanilla

TOPPING:

1 (8 oz.) carton sour cream
3 tbsp. sugar
1/2 tsp. vanilla

Combine graham cracker crumbs, melted butter and sugar for base. Press into bottom of 9-inch springform pan.

Bring cream cheese to room temperature and cut into cubes. Beat eggs with cheese cubes, sugar and vanilla until mix is very smooth. Pour over crumb base. Bake at 375 degrees for 25 minutes. Cool 10 minutes. Increase oven heat to 475 degrees for final baking.

Mix together sour cream, sugar and vanilla; spoon over cake. Bake 5 minutes. Cool. Store in refrigerator overnight or until cold. Decorate with strawberries, raspberries or crumbs.