Bake this creamy creation in a 10-inch springform pan so cake will unmold neatly. Then cut it into 12-16 wedges for it's gorgeously rich.

CRUMB CRUST:

Combine 1 1/2 cups packaged graham cracker crumbs and 1/4 cup sugar in a small bowl. Blend in 1/2 cup (1 stick) melted butter; press firmly over bottom and about 2 1/2 inches up sides of heavily buttered 10-inch springform pan. Chill.

CAKE:

3 (8 oz.) pkgs. cream cheese
1 1/2 c. sugar
1/8 tsp. salt
4 eggs
1 tsp. vanilla

Let cream cheese soften in large bowl; blend in sugar. Add salt; beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Pour into crumb crust.

Bake in moderate oven (350 degrees) 50 minutes or until firm in center. Remove cake from oven; let stand 15 minutes. Reset oven to very hot (450 degrees).

TOPPING:

2 c. dairy sour cream
1/4 c. sugar
2 tsp. vanilla

Combine sour cream, 1/4 cup sugar and vanilla in small bowl; spread over top of cake. Return to 450 degree oven for 10 minutes or just until topping is set. Cool cake on wire rack. Chill completely.

Loosen cake around edge with knife; release spring and remove sides. Leave cake on metal base for easy handling and serving.