Serves 12 to 14

For the crust:
2 cups graham cracker crumbs
1/4 cup sugar
4 oz. melted unsalted butter
For the filling:
1 lb. cream cheese
3 eggs
1 cup sour cream
1 cup sugar
1 Tbs. vanilla extract
For the topping:
2 cups sour cream
1/4 cup sugar
2 tsp. vanilla extract
Make the crust by combining the crumbs, sugar and melted butter. Press them into the bottom and up the sides of a 10-inch springform pan.
Make the filling by beating the cream cheese until very smooth and fluffy. Beat in the eggs until the mixture is smooth. Beat in the sour cream, sugar and vanilla until the batter is perfectly smooth. Pour the batter into the springform pan, and bake the cheesecake in a pre-heated 375-degree oven for 30 minutes. Turn off the oven, but leave the cheesecake in the oven for 1 hour.
Make the topping by stirring the sour cream, sugar and vanilla together until smooth. Spoon the topping over the top of the cheesecake, and bake in a pre-heated 375-degree oven for 5 minutes. Cool the cheesecake completely, then refrigerate until ready to serve. Serve well chilled.
(Rebecca Ets-Hokin)