3 (8 oz.) pkgs. cream cheese, softened
1 cup sugar
1 cup (8 oz.) sour cream
3 eggs
1 tsp. good vanilla

Crust:

1 3/4 cups graham cracker crumbs
1/2 cup butter, melted
 1/4 cup sugar

Preheat oven to 300-325 degrees.

Combine crumbs, sugar and melted butter in a small bowl. Mix well and press into an 8 or 9 inch springform pan. Press evenly into bottom and 2 1/2 inches up sides of pan. Set aside.
In a large mixing bowl, beat softened cream cheese until fluffy, then add sour cream and sugar alternately. Add vanilla, then eggs, one at a time, mixing well after each. Pour into prepared pan and bake slowly for 45-60 minutes, or till almost set in the center. It should still jiggle just a little in the center. Cool on a wire rack, then cover well and refrigerate. Best if allowed to ripen 24-48 hours in the fridge.

This is our favorite dessert for the holidays or anytime. May be topped with cherry or any pie filling, but we love it best plain.