CRUST:

1 1/2 c. graham cracker crumbs
1/3 c. sugar
1/2 c. melted butter

FILLING:

4 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 tsp. vanilla
6 eggs

TOPPING:

8 oz. sour cream
4 tsp. vanilla
4 tsp. sugar

Combine crumbs, sugar and butter and press in bottom of 10-inch springform pan. Bake 5 minutes at 350 degrees. Cool.

Cream cheese until light. Add sugar and vanilla and cream again. Add eggs, one at a time, beating well after each. Pour over crust. Bake about 50 minutes at 350 degrees. Cool 15 minutes.

Mix sour cream, vanilla and sugar. Pour over cheesecake carefully. Bake 10 minutes more. Cool and chill 12 to 24 hours before serving.