1 7/8 c. sunshine graham cracker crumbs
1/2 c. (1 stick) butter, melted
1 c. sugar, divided
2 lbs. cream cheese
2 lg. eggs, slightly beaten
1 tsp. vanilla extract
2 tbsp. cornstarch
1 c. sour cream

Preheat oven to 450 degrees. In a bowl, place sunshine graham cracker crumbs, butter and 2 tablespoons sugar; blend well. Reserve 2 tablespoons for garnish. Press remaining mixture onto bottom and sides of a greased 9 inch springform pan. Chill in freezer while preparing filling. In mixer bowl, beat cream cheese and remaining sugar until smooth and light. Beat in eggs, vanilla and cornstarch, just until blended. Stir in sour cream. Pour mixture into prepared crust and bake for 10 minutes. Reduce temperature to 200 degrees and bake 45 minutes. Turn off oven; allow to cool with the door opened slightly, for 3 hours. Remove sides from pan; sprinkle with reserved crumb mixture and chill. Makes 12 servings.