1 1/2 lb. (24 oz.) Philadelphia cream cheese
5 whole eggs
1 1/2 c. granulated sugar
2 tsp. vanilla
1 1/2 pt. (24 oz.) sour cream
2 (9-inch) graham cracker crusts or graham cracker crust in 9x12 inch pan
1 can Comstock fruit filling (any flavor) (optional)

Beat 1 1/2 pounds (24 oz.) Philadelphia cream cheese well. Add 5 whole eggs, one at a time. Add 1 cup granulated sugar gradually and beat well. Add 1 teaspoon vanilla and mix. Pour over two 9-inch graham cracker crusts or 9x12 inch pan. Bake for 1 hour at 300 degrees.

TOPPING:

Beat 1 1/2 pint (24 oz.) sour cream. Add 1/2 cup granulated sugar and 1 teaspoon vanilla. Beat well. Pour onto cake that has been cooled for 10 minutes. Bake cheese cake for 5 minutes at 300 degrees. Cool completely before adding fruit topping (optional). Refrigerate before serving.