1/3 c. butter, melted
1/3 c. sugar
2 c. graham cracker crumbs
3 (8 oz.) cream cheese, room temperature
1 c. sugar
2 tsp. vanilla
3 eggs
8 oz. sour cream

Combine first 3 ingredients and press into bottom and sides of 8 or 9 inch springform pan. Set aside. In large bowl beat cream cheese, one at a time, until soft and fluffy. Add the sugar and vanilla (about half at a time) and beat until well blended. Blend in eggs, one at a time and then blend in sour cream. Pour over crust in springform pan. Preheat oven to 350 degrees. bake at least 1 hour to 1 hour 10 minutes (may take a bit longer). Turn oven off, crack door open and let cake sit 1 hour. Refrigerate at least 4 hours before serving. May be served plain or with fruit of your choice.