1 c. graham cracker crumbs (or 9 inch ready graham crust)
3 tbsp. sugar
3 tbsp. melted butter
3 (8 oz) Philly cream cheese, room temperature
3/4 c. sugar
3 eggs
1 tsp. vanilla

Crust Variations (My Familly's Favorite):

1 c. vanilla wafer cookie crumbs
1 tbsp. sugar
3 tbsp. melted butter

Combine crumbs, sugar and butter, press in bottom of pan (I prefer using a spring form pan). Combine cream cheese and sugar. Mix at medium until well blended. Add eggs one at a time, mixing well between additions. Add vanilla.

Bake at 450°F for 10 minutes. Reduce to 250°F and bake 35 minutes longer. If using spring form pan run a knife around rim of pan. Cool for about 30 minutes before covering and refrigerate for a minimum of 4 hours before you remove sides of pan (preferably overnight).

Note: Cake should look a little underdone in the center. Do not over mix or over bake. Will cause surface of cake to crack.