1 1/4 to 1 1/2 c. Zweiback or graham cracker crumbs
1/4 c. sugar
1/4 c. butter

FIRST LAYER:

1 lb. cream cheese
1/2 c. eggs (3 med.)
3/4 tsp. vanilla
1/2 c. sugar

SECOND LAYER:

1 pt. sour cream
1/4 c. sugar
1 tsp. vanilla

CRUST: Combine crushed crackers, sugar and butter. Press in greased angel tin going 2 inches up the sides. Chill.

CHEESE LAYER: Combine first layer ingredients and beat until smooth; pour into pan and spread smooth. Bake in 375 degrees oven for 20 minutes. Remove from oven and let stand 10 to 15 minutes. Blend second layer ingredients and pour very carefully over first layer; spread very gently. Bake at 475 degrees for 10 minutes. Remove and let stand at room temperature until cooled. Remove from pan, cover with waxed paper and refrigerate for 12 hours. If you desired a more firm cake, bake the layers longer. Nuts can be added or cherry pie filling can be used on top.