1 1/4 cups graham cracker crumbs (very finely crushed)
2 TBSP sugar
4 TBSP melter butter
Pat crust into 9 inch spring-form pan
Preheat over to 350 degrees
In a separate bowl:
24 oz cream cheese softened
1 cup sugar
2 1/2 tsp. vanilla
Mix together until smooth and then pour over crust.
Bake 35 minutes. Immediately refrigerate for 30 minutes to stop cooking process.
Mix together until smooth:
1 pint sour cream
3 TBSP sugar
1 tsp. vanilla
Carefully spread over cake and return to oven (350 degrees) and bake 5 minutes. Immediately return cake to refrigerator.
Serve plain or with fruit, chocolate, or other toppings.
*Thank you Mimi Matheson for this amazing cheesecake recipe shared over a double date