1 graham cracker crust
12 oz. cream cheese, softened
2/3 c. sugar
2 eggs, room temperature
1 c. sour cream
2 tsp. vanilla

Preheat oven to 350 degrees. Prepare crust, set aside. In large bowl stir together cream cheese and sugar until soft and creamy; then beat in eggs, one at a time. Stir in sour cream and vanilla; blend well. Pour in baked crust.

Bake 20-25 minutes until center jiggles slightly when pan is gently shaken (center will set). Transfer to wire rack. Let cool completely, cover with wax paper and refrigerate for at least 8 hours. Cut into wedges and serve. Makes 8-10 servings.