CRUST:

1 1/2 c. graham cracker crumbs
1/2 c. sifted confectioners' sugar
6 tbsp. melted butter

Line a 2 1/2 inch deep 9 inch spring mold with the crust mixture and chill thoroughly before adding the filling.

FILLING:

2 well-beaten eggs
12 oz. soft cream cheese
1/2 c. sugar
1/2 tsp. vanilla

Mix all filling ingredients well and pour into the chilled crust. Bake for 20 minutes at 375 degrees. Let cool to room temperature.

TOP LAYER:

1 1/2 c. thick cultured sour cream
2 tbsp. sugar
1/2 tsp. vanilla

Mix sour cream, sugar and vanilla together and pour over cooled cake. Bake for 5 minutes at 425 degrees to glaze the cheesecake. Let cool and refrigerate for 6-12 hours before serving.