2 pkg. (8 oz.) each cream cheese, softened
2/3 c. plus 3 tbsp. sugar
3 extra large eggs
1 1/2 tsp. vanilla
1 carton (8 oz.) dairy sour cream

Beat together cheese, 2/3 cup of the sugar, eggs, and 1/2 teaspoon of the vanilla until smooth. Pour mixture into buttered 9 inch pie plate. Bake in oven preheated to 350 degrees 25 to 30 minutes or until puffy and brown around edges. It should spring back when lightly touched with fingertip in the center. Cool cheesecake at room temperature for 20 minutes. It will sink slightly during this period. Thoroughly mix together sour cream, remaining 3 tablespoons sugar and remaining 1 teaspoon vanilla. Spread over cheesecake to about 1/2 inch from edge. Continue to bake at 350 degrees for 15 to 20 minutes. Serve with fruit on top or at side, as a garnish.