1 1/2 c. graham cracker crumbs
1/4 c. (1/2 stick) butter, melted
2 T. sugar
1 c. sugar
4 pkg. (8 oz each) Cream cheese, softened
1 t. vanilla, divided
1 c. sour cream
Heat oven to 325 degrees. Line 9 x 13 inch pan with foil, with ends extending over sides of pan. Mix crumbs, butter and 2 T. sugar; press onto bottom of pan.
Beat cream cheese, 1 c. of sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Bake 50 minutes or until center is almost set. Cool completely on wire rack. Refrigerate over night. Use foil handles to lift cheesecake from pan just before serving.
Optional: Serve with fruit topping