3 Packages Cream Cheese, softened
4 Eggs
1 Cup Sugar
1 Tablespoon Sugar
2 Teaspoons Vanilla
1 Pound Sour Cream
Crumb Crust
1 1/2 Cups Graham Cracker, crumbs
5 Tablespoons Unsalted Butter, melted
1/3 Cup Sugar
1/8 Teaspoon Salt
Put a rack in middle of oven and preheat oven to 350. Beat cream cheese in a large bowl with an electric. mixer at medium speed until fluffy. Reduce speed to low and add eggs one at a time, mixing well after each addition. Add 1 cup sugar and 1 teaspoon vanilla and mix until well combined, scraping down sides of bowl with a spatula as needed.
Put spring form pan with crust on a baking sheet with sides, to catch any drips. Pour filling into crust. Bake until cake is set 3 inches from edges but center is still slightly wobbly, about 45 minutes. Cool in pan on a rack for 5 minutes. (leave oven on)
Stir together sour cream, remaining 1 tablespoon sugar, and remaining 1 teaspoon vanilla in a medium howl. Drop spoonfuls of topping around edges of cake and then spread evenly over top. Bake cake for 10 minutes more.
Run a knife around top edge of cake to loosen it. and then cool completely in pan on rack. (Cake will continue to set as it cools). Refrigerate cake, loosely covered, for at least 6 hours. Remove side of pan, transfer cake to a plate, and bring to room temperature before serving.
Crust
Invert bottom of spring form pan (to make it easier to slide cake off bottom), then lock on side and butter pan.
Stir together all ingredients in a bowl. Press onto bottom and 1 inch up sides of buttered pan. Fill immediately or refrigerate for up to 2 hours.
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