1 1/2 cups graham cracker crumbs
3/4 cup sugar, divided
1 tsp. cinnamon
1/3 cup butter, melted
2 eggs
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. vanilla
Sour cream topping (below)

SOUR CREAM TOPPING:

1 pint sour cream
6 tbsp. sugar
1 tsp. vanilla

Preheat oven to 350°F.

Place crumbs in mixing bowl and add 1/4 cup sugar and cinnamon, then stir in butter. More butter, up to 3/4 cup may be added, if needed.

Butter an 8-inch spring-form pan on bottom and sides. Sprinkle a thin layer of crumbs on bottom of pan and press down with a metal 1/4 cup measure.

Pat crumbs on sides and press into position with side of measuring cup. Work around sides with fingers to make crumbs of even height. Any remaining crumbs may be added to bottom crust. Bake crust in preheated oven for 5 minutes.

To make filling, beat eggs until light, then add 1/2 cup sugar and beat for 5 minutes. Add cream cheese, vanilla and mix well.

Turn into prepared crust and bake at 375°F for 20 minutes.

Cool for 15 minutes, then pour sour cream topping over filling and bake at 475°F for 5 minutes. Cool cake and chill overnight before serving.

Sour Cream Topping: Blend sour cream, sugar and vanilla well, then pour over filling and bake as directed above.