Graham cracker crust
2 eggs
1/2 c. sugar
2 tsp. vanilla
1 c. sour cream
2 (8 oz.) pkgs. soft cream cheese
2 tbsp. melted butter

Line a springform pan with crumb crust.

Into a blender put eggs, sugar, vanilla, sour cream. Cover blender and liquefy ingredients. Put blender now on low speed. Gradually add, in small pieces, cream cheese. Then add melted butter. Pour mixture into crumb-lined 9 to 10- inch springform pan and bake in preheated 325 degree oven for 30 minutes. Decrease temperature to 200 degrees for 30 minutes, decrease again to 150 degrees for last 30 minutes.

NOTE: Filling will be soft after baking, but will firm up as it cools. Chill before serving, top with fresh fruit or pie filling of your choice. 8-10 servings.