---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cheesecakes, Desserts
       Yield: 12 servings
     3/4 c  Graham cracker crumbs
       1 tb Sugar
       1 tb Melted butter
       4    Eggs
       1 c  Sugar
       1 ts Vanilla
      24 oz Cream cheese; room temp
       2 c  Sour cream
       2 tb Sugar
       1 ts Vanilla
   Combine the crust ingredients in a mixing bowl. Spread crust across the
   bottom of a 9 inch or 9 1/2 inch springform pan.
   Put the filling ingredients in a food processor; blender, or electric mixer
   bowl. Process (or blend) until smooth then pour gently over the graham
   cracker crust. Bake in a 375 degree oven for 30 to 35 minutes or until
   done. (The top will be brown and circular cracks will appear. If you shake
   the pan, the cheesecake should quiver slightly, as if it were custard. Do
   not overcook.) Take the cheesecake out of the oven. Leave the oven on. In a
   mixing bowl, combine the sour cream topping ingredients and stir until
   blended. Spread the sour cream topping over the top of the hot cheesecake.
   Return cheesecake to the oven for 5 minutes. Remove cheesecake from the
   oven. Let cool on the counter for about one hour.
    Refrigerate at least 3 hours, preferably overnight. ENJOY ! !