3 pkg. light cream cheese (8 oz. each)
1 tbsp. vanilla
8 oz. light sour cream
4 graham crackers
1 tsp. vanilla
1 c. sugar
5 eggs
1 lg. bar German chocolate (unsweetened)
3 tbsp. sugar
Butter

Cream 1 cup sugar with cream cheese. Blend well, one egg at a time, to cream cheese mixture. Add 1 tablespoon vanilla and blend. Melt German chocolate in double boiler. In another bowl, pour melted chocolate and add 2 cups cream cheese mixture. Using a springform pan, rub thoroughly with butter. Crush graham crackers and swish in pan. Pour in white cream cheese mixture then add German chocolate cheese mixture, smooth out so it is even. Bake at 350 degrees for 35 minutes.

TOPPING:

Put sour cream in a bowl with 3 tablespoon sugar and 1 teaspoon vanilla and blend well. Take cake out of oven and pour on topping. Place back in oven for 5 minutes longer. Cool.