Instructions
(I sometimes use 1/2 cup Honey Graham and 1/2 cup regular graham crackers.) Break the softened cream cheese into small blocks.

Blend the cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter, and line the bottom of an 8- or 9-inch ungreased spring-form pan. Blend the sour cream, 1/2 cup sugar, eggs, and vanilla in a food processor for 1 minute. Slowly add the cream cheese blocks. Blend until very smooth. Pour 2 tablespoons melted butter through the top of the machine. Pour into the spring-form pan.

Bake in the lower third of a 325 degree oven for 45 minutes. When baking is finished, remove from oven, and turn oven to broil. Broil the cheesecake just until the top begins to show attractive spots of brown.

Refrigerate for 4 hours, preferably overnight, before cutting and serving.

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Yields: 10 Servings
    

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