FILLING:

1 1/2 lbs. cream cheese
5 eggs
1 c. sugar
1 1/2 tsp. vanilla

TOPPING:

1 pt. sour cream
5 tbsp. sugar
1 1/2 tsp. vanilla
Graham cracker crumbs

Generously butter the bottom and 1 inch up the sides of a 9 inch springform cheesecake pan. Sprinkle with graham cracker crumbs. Soften cheese and mix well. Add eggs one at a time. Add sugar and vanilla; mix well. Pour gently into prepared pan. Bake in preheated 300 degree oven for 1 hour or until done (toothpick comes out clean).

Combine 1 pint sour cream, 5 tablespoons sugar and 1 1/2 teaspoon vanilla. Spread on hot cake and return to oven for 5 minutes. Turn off oven, leave door open and bring cake to room temperature.

Refrigerate 12 to 24 hours before serving.