2 c. graham crackers (20)
4 tbsp. granulated sugar
1/3 c. melted butter
3 (8 oz.) pkgs. cream cheese
5 eggs
1 c. granulated sugar
1 tsp. vanilla
1 pt. sour cream
1/2 c. granulated sugar
1 tsp. vanilla

TOPPING:

3/4 c. granulated sugar
2 tbsp. cornstarch
Dash salt
1 can (pint) cherries, blueberries, peaches or pineapple

Crush graham crackers. Mix with 4 tablespoons sugar and melted butter. Line spring mold pan, pressing tightly and smoothly against sides and bottom of pan.

In a mixing bowl, mix the cream cheese with an electric mixer until smooth. Add sugar and mix thoroughly. Mix in eggs, one at a time, until blended. Add vanilla. Pour into pan over crumb crust. Bake in a preheated oven for 1 hour at 300 degrees.

While cake is baking, mix together sour cream, 1/2 cup sugar and vanilla. At the end of 1 hour, take cake out of oven and gently pour sour cream mixture over top. Replace in oven for 10 minutes. Allow cake to cool before removing pan. Add fruit glaze topping (if desired) just before serving.

TOPPING: Mix sugar and cornstarch. Add to fruit and juice in a heavy bottom saucepan. Heat and cook quickly, stirring constantly until thick and bubbly. Reduce heat and cook 1 minute. Add 8 to 10 drops food coloring (if desired). Cool before serving.