Bake this creamy creation in a springform pan so cake will unfold neatly and when COMPLETELY chilled, cut into 12-16 wedges, for it is very rich.

CRUMB CRUST:

2+ c. graham cracker crumbs
1 1/4 stick melted butter
1/4 c. sugar

Blend well and press firmly over bottom and sides of well buttered pan. Chill crust while making filling. PREHEAT OVEN TO 350 DEGREES.

FILLING:

4 (8 oz.) pkgs. cream cheese
1 1/2 c. sugar
1/8 tsp. salt
4 eggs
1 tsp. vanilla extract

Soften cream cheese in a large bowl. Blend all ingredients, add eggs one at a time, beating well after each addition. Add vanilla, blending well. Pour into crust. Bake for (50) fifty minutes, or until firm in center. Remove cake from oven and place on cake rack for (15) fifteen minutes. RESET oven at 450 degrees.

TOPPING:

1 1/2 pts. sour cream
1/4 c. sugar
1 tsp. vanilla

Pour sour cream mixture over cake, return to oven for (10) minutes or just until topping is set. Remove and cool on cake rack. Chill COMPLETELY before serving. (about 2 or 3 hours). Loosen cake around edges with knife, release spring and remove side of pan. Cherry or blueberry pie fillings are great toppings. Delicious!!