Graham cracker crust
2 eggs
1/2 c. sugar
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton sour cream
3 tbsp. sugar

Beat eggs and sugar until light. Add vanilla and softened cream cheese. Beat until smooth. Pour into graham cracker crust in 8 inch pie pan. Bake at 350 degrees for 20 minutes. Remove from oven, turn heat up to 450 degrees. Mix sour cream and sugar. Spoon over cheesecake, covering completely. Bake at 450 degrees for 5 minutes. Let cool slightly. Refrigerate for 6 to 8 hours, or freeze overnight and thaw in refrigerator.