Ingredients
1 3/4 cups Graham cracker crumbs
1 1/4 cup sugar, divided
1/3 cup butter, melted
3 - 8 oz. packages cream cheese, softened
2 tsp. vanilla
3 eggs
1 cup sour cream
Method
Preheat oven to 350 for silver pan; 325 for dark, nonstick pan. In a 8" or 9" springform pan, mix graham cracker cumbs with 1/4 cup of the sugar and melted butter. Press firmly onto bottom and 2" up sides of pan; set aside.
Beat cream cheese, 1 cup remaining sugar, and vanilla in large bowl with electric mixer on high speed until well blended. Add eggs, one at time, mixing on low speed after each addition just until blended. Add sour cream. Pour into crust.
Bake 1 hour to 1 hour and 10 minutes or until center is almost set. Turn off oven. Leaving door slightly adjar, leave cheesecake in oven for 1 hour. Remove from oven; cool completely. Refrigerate 4 hours or overnight. Remove side of pan, top with pie filling if desired. Store leftover cheesecake in refrigerator.
Enjoy,
Mary