32 oz. cream cheese
32 oz. sour cream (2 lbs.)
6 eggs
2 tsp. vanilla extract
2 c. sugar

Let cream cheese soften at room temperature a few hours. Beat in one pound sour cream until all lumps are gone. Add second pound sour cream. Then add eggs and vanilla and beat until well blended. Then add sugar and beat well (be sure to scrape bottom of bowl often).

GRAHAM CRACKER CRUST:

1 c. crumbs
1/4 c. butter
1/4 c. sugar
1/2 c. chopped walnuts

Mix together and press down firmly to bottom of pan.

Bake at 350 degrees for 1 1/2 hours. Do not open door to peek - cake will fall and crack.

1. After 1 1/2 hours, turn off oven. Leave door closed for 1/2 hour.

2. Open door slightly for 1/2 hour.

3. Open door all the way for 1/2 hour.

4. Place cake on counter until it's cool enough to handle.

5. Refrigerate overnight or freeze for 3 hours. Bon Apetite!