CRUST:

1 heaping c. graham cracker crumbs
1/4 c. butter, melted
1 tbsp. sugar
1/4 c. pecans, chopped (optional)

Mix together well and press on bottom and partially up side of 9 inch spring form pan.

FILLING:

3 (8 oz.) pkgs. cream cheese
1 c. sugar
4 eggs, room temperature
1 tsp. vanilla

Beat well after each addition and then again when everything is added. Pour into pan and bake at 350 degrees for 40 minutes. Remove from oven and let set for 10 minutes.

TOPPING:

1 pt. sour cream
1/4 c. sugar

Mix together well and then pour topping on cake starting around perimeter of cake. Then spread over entire cake and bake for additional 10 minutes. Remove from oven and let cool. Then refrigerate for at least 5 hours or overnight. Freezes great. Optional blueberry, cherry or strawberry pie filling for topping.