1 7/8 c. graham cracker crumbs
1/2 c. butter, melted
1 c. sugar
2 lb. cream cheese, softened
2 large eggs, lightly beaten
1 tsp. vanilla
2 tbsp. cornstarch
1 c. sour cream

Mix graham crackers, butter and 2 tablespoons sugar well. Press on sides and bottom of 9-inch spring pan. Place in freezer. Preheat oven to 450°F. Beat cream cheese and sugar until smooth and light. Beat in eggs, vanilla and cornstarch until blended. With spoon, stir in sour cream and pour into pan.

Bake 10 minutes at 450°F. Reduce heat to 200°F and bake 45 minutes. Very quickly crack oven door and let stand 3 hours. Wrap in plastic wrap after removing sides of pan and chill.