CRUST:

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

FILLING:

3 (8 oz.) pkg. cream cheese, at room temperature
4 eggs
1 tsp. vanilla
1 c. sugar

TOPPING:

2 c. sour cream
1 tbsp. sugar
1 tsp. vanilla

Combine crust ingredients; spread evenly over bottom of 9-inch springform pan. Beat cream cheese until light; add eggs, vanilla, sugar. Beat until creamy light. Pour over crust. Bake at 375 degrees for 35 minutes.

Meanwhile, stir together topping ingredients. Spread topping evenly over baked cheesecake, bake 5 minutes. Cool; refrigerate 5 hours before serving. Can be topped with strawberries, etc.