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Thoroughly blend graham cracker crumbs and softened butter with 1/4 cup sugar. Press firmly into bottom and sides of springform pan. Set aside. Beat cream cheese until fluffy. Gradually add 1 cup sugar and vanilla. Beat in eggs one at a time. Stir in sour cream. Carefully spread into the prepared springform pan. Bake at 350 degrees for 60-70 mins. Turn the oven off. Leaving the door slightly ajar allowing the cheesecake to remain in the oven 1 hr. to begin to set. Cool in the pan. Chill 4 hrs. or overnight. May be made ahead will keep several days in the refrigertor.
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