CRUST:

2 c. graham crackers (crumbs)
1/3 c. butter
2 tbsp. sugar

Melt butter and mix with crumbs and sugar, pat firmly the bottom and sides of pan (size of pan is a two quart Pyrex dish it is oblong). Go only half up the sides with the crust.

FILLING:

2 tsp. vanilla
4 eggs
1 c. granulated sugar
3 (8 oz.) cream cheese, very soft

Beat eggs well and gradually add sugar, beating until lemon color. Add cream cheese in small portions, mixing until smooth and creamy. Add vanilla.

Pour mixture in crust. Bake at 350 degrees for 25 minutes. Cool and refrigerate overnight. (If you have a blender or can borrow one, the filling will be easier to do and comes out a lot more creamier.)

TOPPING:

1 lg. (largest you can get) peaches, sliced
1 1/2 c. sour cream
1 tbsp. sugar

Drain fruit completely and combine fruit and cream and sugar, smooth over cheese and bake 15 minutes at 450 degrees.

FOR A SMALLER CHEESE CAKE:

Cut everything in half. The amount of cheese you buy is 1 (8 oz.) package and 1 (3 oz.) package. Pan size is 1 1/2 quarts.