CRUST:

1 1/4 cups graham cracker crumbs
1/3 cup butter OR margarine, melted
1/4 cup sugar

FILLING/TOPPING:

2 packages (8 oz ea) cream cheese, softened
2 eggs, lightly beaten
2/3 cup sugar, divided
2 teaspoons vanilla, divided
pinch salt
1 cup (8 oz) sour cream

in a bowl combine graham cracker crumbs, butter and sugar; mix well. pat evenly into the bottom and up the sides of a 9″ pie plate. chill.

for filling, beat cream cheese and eggs in a mixing bowl on medium speed for 1 minute. add 1/3 cup sugar, 1 teaspoon vanilla and salt. continue beating until well blended about 1 minute. pour into crust. bake at 350° for 35 minutes. cool for 10 minutes.

for topping, combine the sour cream, remaining sugar and vanilla in a bowl; spread evenly over cheesecake. return to the oven for 10 minutes. cool completely on a wire rack. refrigerate 3 hours or overnight.

8 servings