CRUST: :

3/4 c. graham cracker crumbs
1 tbsp. sugar
1 tbsp. melted butter

FILLING:

3 (8 oz.) pkgs. cream cheese, room temp.
4 eggs, room temp.
1 tsp. vanilla extract
1 c. sugar

TOPPING:

2 c. dairy sour cream
1 tbsp. sugar
1 tsp. vanilla

1. Preheat oven to 375 degrees.

2. Make crust.

3. Spread evenly over bottom of 9" springform pan. Refrigerate while filling is prepared.

4. Make filling. In large bowl of electric mixer at high speed, beat cheese until light, 15 minutes.

5. Add eggs, vanilla and sugar; continue beating until creamy, 5 minutes.

6. Pour into crust in pan. Bake 35 minutes.

7. Meanwhile, make topping. In medium bowl with wooden spoon, beat together sour cream, sugar and vanilla.

8. Remove cheesecake from oven. Spread topping evenly over the top; bake additional 5 minutes.

9. Cool in pan on wire rack. Then refrigerate for 5 hours or overnight.

10.To Serve: Remove side of spring form pan. Top with fruit of your choice.