CRUST:

1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. melted butter

Combine graham cracker crumbs, sugar and melted butter and pat firmly into the bottom of a springform pan.

FILLING:

1 lb. Philadelphia cream cheese
1/2 c. sugar
1/2 c. eggs (2 lg.)
3/4 tsp. vanilla

Combine cream cheese, eggs, sugar and 3/4 teaspoons vanilla. Beat for 3 or 4 minutes until smooth. Pour on top of crust in springform. Bake at 375 degrees for 20 minutes. Let stand and cool for 20 minutes. Increase oven temperature to 475 degrees.

SECOND LAYER:

1 pt. sour cream (lg. container)
1/4 c. sugar
1 tsp. vanilla

Blend sour cream with 1/4 cup sugar and 1 teaspoon vanilla and pour onto cooled, baked cake. Spread evenly. Bake in hot oven for 10 minutes. Refrigerate for at least 12 hours before serving.