Sour Cream Cheesecake

FOR THE CRUST:
Make graham cracker crumbs using a food processor or blender. Stir in melted butter and 1/4 cup sugar. Place in bottom of a 9-inch spring form or pie pan. Press in place with a fork. Refrigerate while making the filling.

FOR THE FILLING:
Beat eggs. Combine cream cheese, 2/3 cup sugar, salt, eggs and 1/2 teaspoon vanilla. Beat at medium speed about 5 minutes. Pour into a pan over graham cracker crumb crust. Bake at 350 degrees for 25 minutes. Cool 30 minutes before adding the sour cream topping.

FOR THE TOPPING:
Mix sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla. Spread on top of cheesecake. Bake 10 more minutes at 350 degrees F. Cool to room temperature then place in refrigerator. Chill before serving.