In a bowl, combine the graham cracker crumbs, butter and sugar; mix well. Pat evenly into the bottom and up the sides of a 9-in. pie plate. Chill. For filling, beat cream cheese and eggs in a mixing bowl on medium speed for 1 minute. Add 1/3 c sugar, 1 tsp. of vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust. Bake at 350 degrees for 35 minutes. Cool for 10 minutes.
For topping, combine the sour cream, and remaining sugar and vanilla in a bowl; spread evenly over cheesecake. Return to the oven for 10 minutes. Cool completely on a wire rack. Refrigerate 3 hours or overnight.
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