CRUST:

1 pkg. graham crackers
6 oz. melted or very soft butter
1/4 c. sugar

Process in food processor until crumbly like sand. Press into 10 inch springform cheesecake pan, covering bottom and going slightly up the sides.

CAKE:

3 (8 oz.) pkg. cream cheese, room temperature
3/4 c. sugar
3 eggs
1 1/2 tsp. vanilla
1 c. sour cream (or yogurt)

Blend all ingredients until smooth. Pour onto crust and bake for about 50 minutes at 350 degrees or until tiny cracks appear at the outside edges and the center is just barely set. Let cool out of drafts.

TOPPING:

16 oz. Breakstone (it does make a difference) sour cream
1/3 c. sugar
1 tsp. vanilla

Mix together and spread on top of cooled cheese cake. Chill and let set. Serve as is or top with berries and/or edible flowers.