CRUST:

1/2 stick butter
1 1/2 c. graham cracker crumbs
3 tbsp. sugar

FILLING:

2 (8 oz.) cream cheese (at room temp.)
2/3 c. sugar
1 1/2 tsp. vanilla
2 eggs

TOPPING:

1 1/2 c. commercial sour cream
3 tbsp. sugar
2 tsp. vanilla

CRUST: Melt 1/2 stick of butter in springform pan (if sides fit tightly, if not melt separately) then combine with graham cracker crumbs and 3 tablespoons sugar. Mix well. Pat firmly and evenly over bottom of pan. Pressing some up sides to form a rim about 3/4 inch high.

FILLING: Combine cheese, unbeaten eggs, sugar and vanilla (I use white vanilla) in bowl; beat at high speed until creamy and smooth. Pour into prepared crust. Bake in preheated 375 degree oven for 22 to 25 minutes. Carefully remove from oven (leave oven on). Pie filling will be quivery. Also if you think this sounds a little high for your oven you may want to set yours at 350 degrees.

TOPPING: While cheese cake is baking; stir together sour cream, 3 tablespoons sugar and 2 teaspoons vanilla. When cake is ready spread carefully over top and return to oven 5 to 7 minutes. Cool on cake rack, then chill 4 to 6 hours or overnight. Chilling is most important for cheesecake.