|Graham cracker crust||1 (Recipe At Night)|
|Cream cheese||24 Ounce, softened (Three 8 Ounce Packages)|
|Eggs||4 (At Room Temperature)|
|Sugar||1 Cup (16 tbs)|
|Sour cream||1 Pint (2 Cups)|
Preheat oven to 350°.
Prepare graham cracker crust, but press mixture firmly over bottom and 2 inches up sides of a 9-inch spring-form pan.
Bake crust, then set aside.
In a large bowl, stir together cream cheese, salt, and vanilla until soft and creamy.
Add eggs one at a time, beating well after each addition.
Gradually beat in the 1 cup sugar until it is all incorporated.
Pour into prepared pan.
Bake for 30 to 35 minutes or until center jiggles slightly when pan is gently shaken (center will set upon standing).
Remove cake from oven; let stand for 10 minutes.
Increase oven temperature to 450°.
In a small bowl, stir together sour cream and the 2 tablespoons sugar; spread over top of cake.
Return cake to oven and bake for 5 more minutes or until cream is set.
Transfer pan to a wire rack.
Let cool completely before removing sides from pan.
Then cover and refrigerate for at least 24 hours.
Cut into wedges to serve.
Cover and refrigerate any remaining cake