4 tbsp. butter, softened
1/4 c. sugar
1 egg
1 c. flour

Beat egg and butter until well blended. Add flour and sugar; mix just until blended. Press and pat the mixture into the bottom and up sides of an 8 inch springform pan.

FILLING:

3 (8 oz.) pkg. cream cheese
3 eggs
3/4 c. sugar
1 tsp. vanilla (I use almond extract, orange would be good also)

Beat at medium speed, scraping the sides and bottom of the bowl often with a rubber spatula, until mixture is smooth. Pour into the crust. Bake at 350 degrees for 35-40 minutes. Turn off the oven and leave cake in the oven for another 40 minutes. Remove and let cool for several hours. Top with 8 ounces of sour cream mixed with 2 tablespoons of powdered sugar. Cherry, blueberry or pineapple pie filler makes a nice topping.