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Preheat oven to 375° F and lightly grease a 9-inch
springform pan (or pie pan). Set aside.
In a medium bowl, mix together wafer crumbs, 1/4
cup sugar, and 1/4 cup melted butter until well
combined. Press mixture into bottom of prepared
pan.
Bake 8 minutes, then set on wire rack to cool.
In a medium bowl, combine cream cheese, 1/2 cup
sugar, vanilla, and eggs, and beat together with
an electric mixer until smooth. Pour mixture into
cooled cookie crust.
Bake until center is set, 20 minutes. Remove and
let cool 15 minutes before adding sour cream
topping.
Meanwhile, mix together sour cream, 1/4 cup sugar,
and vanilla and spread over cooled cheesecake.
Raise oven temperature to 475°F and after 3
minutes of preheating, put cheesecake back in to
bake for 10 minutes.
If using a springform pan, let cool 10 minutes
before running a knife along the edges.
Refrigerate overnight. Release springform pan,
slice, and serve. Enjoy!
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