18 single graham crackers
1/3 c. melted butter
1 tsp. cinnamon
Dash nutmeg
3/4 c. sugar
3 pkg. (8 oz.) cream cheese, room temperature
3 eggs
1 tsp. vanilla

TOPPING:

2 c. sour cream
1/3 c. sugar
1 tsp. vanilla

Oil bottom of 9 inch springpan. Place crackers in plastic bag and crush. Mix crumbs, butter, cinnamon and nutmeg. Press in pan for crust. Beat 3 eggs at low speed until well blended. Gradually add 3/4 cup sugar and beat until thick. Add cream cheese in chunks, beat well until very smooth. Add 1 teaspoon vanilla; mix. Pour into graham cracker lined pan. Bake at 350 degrees for 45 minutes or until firm. Remove from oven. Turn oven to 450 degrees.

Combine sour cream, 1/3 cup sugar and 1 teaspoon vanilla. Spread over gently on top of cheesecake. Bake 4 minutes or until set. Remove from oven and cool on wire rack. Refrigerate overnight before serving. Serve as is or put favorite topping on. Enjoy!