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

Preheat oven to 375 degrees. Combine ingredients in a medium size bowl and mix until crumbs are just moist. Spread evenly over the bottom of a 9-inch springform pan, pressing down with fingertips. Refrigerate while filling is being prepared.

FILLING:

3 (8 oz.) pkg. Philadelphia cream cheese, bring to room temperature
4 eggs
1 tsp. vanilla extract
1 c. sugar

In a large bowl, beat cream cheese at medium speed until light. Add eggs, vanilla and sugar. Continue to beat until creamy and light. Pour onto crust and bake for 35 minutes.

TOPPING:

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

Combine ingredients in a medium bowl and mix well on medium speed. Spread evenly over cheesecake and bake another 5 minutes. Cool on a wire rack before serving. Keep refrigerated.