CRUST:

1 cup graham cracker crumbs
1/4 cup sugar
4 tbsp. (1/2 stick) butter, melted

Blend cracker crumbs, sugar and melted butter; line bottom of 8 or 9-inch ungreased spring-form pan. Set aside.

FILLING:

1 1/2 cups dairy sour cream
1/2 cup sugar
2 eggs
2 tbsp. butter, melted
2 tsp. vanilla
2 (8 oz. ea.) pkgs. cream cheese, broken into small pieces

Preheat oven to 325°F.

Blend dairy sour cream, sugar, eggs, butter and vanilla in food blender for 1 minute. Add cream cheese and blend until smooth. Pour into prepared pan.

Bake in lower third of a 325°F oven for 45 minutes.

When baking is finished, remove from oven and turn oven on to broil. Broil cheesecake just until top begins to show attractive brown spots.

Refrigerate for 4 hours, preferably overnight, before cutting and serving.