Made each year by Stephanie’s friend, Jay.
1 2/3 cups graham cracker crumbs
¼ cup melted butter
¼ cup sugar
3 blocks (8 oz each) cream cheese, softened
1 cup sugar
16 oz sour cream
1 ½ tsp vanilla extract, separated
3 tsp sugar
Mix graham cracker crumbs, butter and sugar together. Press against bottom and sides of a nine-inch spring-form pan. Beat cream cheese until light and fluffy. Continue beating and slowly add one cup sugar. Add eggs, one at a time. Stir in one tsp vanilla. Pour over crust. Bake in a preheated oven at 375 degrees for 45 minutes, or until set. (Often takes longer!) Beat sour cream at medium speed for two minutes. Add ½ tsp vanilla and sugar. Continue beating for one minute. Spread over hot cheesecake. Bake at 400 degrees for five minutes. Cool on wire rack. Cover and chill for at least eight hours.