Make a day ahead of time, or even 2 days ahead.

CRUST:

1 1/4 c. graham cracker crumbs
1/3 c. melted butter
3 tbsp. sugar

Combine and press into 9 inch springform pan (no grease pan). Bring up 1 inch on sides. Refrigerate several hours or while mixing cheese filling.

FILLING:

3 well beaten eggs (add eggs slowly to cream cheese)
2 (8 oz.) pkgs. softened cream cheese
1 c. sugar
1/4 tsp. salt
2 tsp. vanilla
2 c. sour cream (1 pt.)

Combine all ingredients except sour cream with electric mixer. Beat until smooth. Blend in sour cream. Pour into crust and bake at 375 for 35 to 45 minutes, or until just set. Leave in oven about 45 minutes more with door open to avoid the middle cracking. Cool and chill thoroughly 4 to 5 hours in refrigerator.