CRUST:

3/4 c. Graham Cracker crumbs
1 tbsp. melted butter
1 tbsp. sugar

Crush 10 graham crackers with rolling pin between 2 sheets of waxed paper. Combine crumbs, sugar and butter and mix well. Spread evenly over bottom of a 9 inch spring-form pan pressing lightly with your fingertips. Refrigerate while filing is prepared.

FILLING:

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

In a large bowl, with an electric mixer at medium speed, beat cheese until light, add eggs, vanilla and sugar. Continue beating until creamy and light. Pour into crust, bake at 375 degrees for 35 minutes. Remove cheesecake from oven. Spread topping evenly over surface and bake for 5 minutes. Cool in pan on wire rack. Then refrigerate 5 hours or overnight. Remove side of spring-form pan. Cut cheesecake into wedges. Makes 10-12 servings.

TOPPING:

2 c. sour cream
1 tsp. vanilla flavoring
1 tbsp. sugar

In medium bowl with wooden spoon, beat together cream, sugar and vanilla.