3 (8 oz.) pkgs. cream cheese
1 c. sugar
3 eggs
1 tsp. vanilla
1/2 c. sour cream (whipping cream will do)
2 c. crumbs from cinnamon grahams
1/2 stick butter, melted
3 tbsp. sugar
1/2 c. nuts, finely chopped (if desired)

Filling: Cream sugar and cream cheese well, add 1 egg at a time just until mixed; add vanilla and sour cream. All ingredients should be room temperature.

Crust: Crush grahams by placing in a plastic bag and rolling with a rolling pin or a glass. Measure 1 1/2 cups and reserve some for topping. Melt butter in a medium saucepan and add crumbs and sugar. Mix well and pour into a 9 inch spring form pan. Press over bottom and up sides. Pour filling into crust, sprinkle with crumbs and bake at 300 degrees for 1 hour or just until set. Do Not Let Cake Crack. Cool for 1 hour then lightly cover with a cloth or paper bag and place in refrigerator at least 4 hours. Do not cover tightly or crust will be soggy.

Variations: Any kind of cookie crumbs can be used, chocolate, ginger snaps, vanilla wafer, etc. More nuts can be used if desired.