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

Blend graham crackers, 1/4 cup sugar and 1/4 cup melted butter, and line the bottom of an 8- or 9-inch ungreased spring-form pan.

Blend 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 top of blender. Pour into pan. Bake at 325 degrees for 45 minutes. Refrigerate for at least 4 hours before cutting. Serves 8 to 12.