1 c. graham cracker crumbs
3/4 c. sugar
1/4 c. plus 2 tbsp. melted butter
1 1/2 c. sour cream
2 eggs
2 tsp. vanilla
1 lb. cream cheese, broken into sm. pieces

Blend cracker crumbs, 1/4 cup sugar and 1/4 cup melted butter; line the bottom of an 8 or 9 inch ungreased spring - form pan. Blend the sour cream, 1/2 cup sugar, eggs and vanilla in a food blender for 1 minute. Add cream cheese. Blend until smooth. Pour 2 tablespoons melted butter through the top of the machine. Pour into spring form pan. Bake in lower 1/3 of oven at 325 degrees for 45 minutes. Refrigerate for at least 4 hours before serving (preferably overnight).