Crust
1 1/2 cups crushed graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Combine 1st 3 ingredients and press into the bottom of a 10" springform pan pressing up the sides about 1 inch. Set aside.
Cheescake
4 8 oz cream cheese bricks
1 cup sugar
1 tsp vanilla
Beat until smooth with beaters and add:
1 cup sour cream
Mix well. Add:
4 eggs one at a time mixing on low speed after each one until well blended. Pour over crust.
Bake at 350 degrees 1 hour and start checking for the center to start setting. When center shows signs of setting upon moving pan remove from oven and pour sour cream topping onto cheesecake.
Sour Cream Topping:
1 cup sour cream
2 Tbsp sugar
1 tsp vanilla
Blend until smooth and gently scoop evenly over baked cheesecake smooth until evenly covered then return cheesecake to oven and cook and additional 10 to 15 minutes
Cool, cover and refrigerate 4 hours or overnight. Remove cheesecake from pan and garnish as desired.
***Baking tip, trace the bottom of the springform pan onto waxed paper and cut out the circle then line the bottom of the springform pan with the waxed paper. Spray the waxed paper and sides of the springform pan with a nonstick cooking spray.