3 (8 oz.) pkgs. Philadelphia cream cheese
1 1/2 c. white sugar
1/8 tsp. salt
4 lg. eggs (5 if they're small)

First make your graham cracker crumb crust - if you can get it to stick well, just bake it for a few minutes. Soften the cream cheese at room temperature for a couple of hours and then beat it until it's fluffy.

Add 1 1/2 cups sugar and 1/8 teaspoon salt - beat some more. Then add one egg at a time, beating very well after each addition. Add 1 teaspoon of vanilla. Bake in crust at 350 degrees for 45 to 50 minutes. Take it out of the oven and cool it on a rack for 15 minutes. (During this time the center will fall slightly.)

Also reset your oven to 450 degrees. Mix together one pint of sour cream and 1/4 cup sugar and 1 teaspoon of vanilla. Mix and then pour over the cake that has cooled for 15 minutes. Then bake for 10 minutes. Cool and chill for two hours.