CRUST:

1 pack (11 double cracker) honey grahams, crushed or processed
6 tbsp. melted butter
1/4 c. granulated sugar

Press into 9 inch springform pan which has been thoroughly buttered and place it IN FREEZER.

FILLING:

4 lg. pkgs. Philadelphia cream cheese, room temperature
3 lg. or jumbo eggs, room temperature
3/4 c. granulated sugar
1 tsp. vanilla extract
1 c. sour cream
2 tbsp. cornstarch

Preheat oven to 400 degrees. Large mixing bowl - beat together cream cheese and sugar thoroughly. Add eggs, one at a time, mixing after each. Add vanilla and cornstarch. Beat ONLY until mixed. Add sour cream until blended.

Pour into prepared crust (place pan on cookie sheet). Bake 45 minutes. Turn off oven - prop oven door SLIGHTLY open and allow to cool three hours. Chill.