2 c. Sunshine Graham Cracker Crumbs
1/2 c. (1 stick) butter, melted
1 c. sugar, divided
2 lbs. cream cheese
2 lg. eggs, lightly beaten
1 tsp. vanilla extract
2 tbsp. cornstarch
1 c. sour cream

Preheat oven to 450 degrees. In a bowl, place Sunshine Graham Cracker Crumbs, butter and 2 tablespoons sugar; blend well. Reserve 2 tablespoons for garnish. Press remaining mixture onto bottom and sides of a greased 9-inch springform pan. Chill in freezer while preparing filling.

In mixer bowl, beat cream cheese and remaining sugar until smooth and light. Beat in eggs, vanilla and cornstarch, just until blended. Stir in sour cream. Pour mixture into prepare crust and bake for 10 minutes. Reduce temperature to 200 degrees and bake 45 minutes. Turn off oven; allow to cool with the door opened slightly, for 3 hours. Remove sides from pan; sprinkle with reserved crumb mixture and chill. Makes about 12 servings.

GRAHAM CRACKER PIE CRUST:

1 1/4 c. Sunshine Graham Cracker Crumbs
3 tbsp. sugar
1/3 c. butter

Combine crumbs and sugar in medium-sized bowl. Stir in melted butter until thoroughly blended. Pack mixture firmly into 9-inch pie pan and press firmly to bottom and sides, bringing crumbs evenly up to rim. Chill one hour before filling. Or bake in 350 degree oven for 8 minutes. Cool, chill and fill. If desired, pie pan may be buttered.