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 the cracker crumbs, 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 the sour cream, 1/2 cup sugar, eggs, and vanilla in a food blender for 1 minute. Add the cream cheese. Blend until smooth. Pour 2 tablespoons melted butter through the top of the machine. Pour into the springform pan. Bake in the lower third of a 325 degree oven for 45 minutes. When baking is finished, remove from oven and turn oven on to broil. Broil the cheesecake just until the top begins to show attractive spots of brown. Refrigerate for 4 hours, preferably overnight, before cutting and serving. This is not low-calorie version. Cut into small pieces, it is very rich. Serves 8 to 12, depending on the size of the slice.