Cheesecake

This is the cheesecake my Mother-in-law is known for. It is simple to make, and I don't worry about it drying out or cracking. It turns out perfectly every time.

Kathy's Cheesecake
Crust:
1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/4 cup melted butter

Filling:
16 oz cream cheese, softened (I generally use 8 oz cream cheese, 8 oz neufchatel)
2 eggs
2/3 cup sugar
1 tsp vanilla

Topping:
1 cup sour cream (I use reduced fat)
2 T sugar
1 tsp vanilla

Preheat oven to 375 degrees.
Make crust: combine crumbs, 1/2 cup sugar and butter and press into a pie plate or a spring-form pan (either will work fine, just use what you have).
Make filling: Beat together cream cheese, eggs, 2/3 cup sugar and 1 tsp. vanilla until smooth. Pour into crust and bake for 20 minutes. Let cool to room temperature.
Increase oven heat to 425 degrees. Make topping by blending sour cream, 2 T sugar and remaining 1 tsp vanilla. Carefully spread on top of cooled cheesecake. Bake again for 10 minutes. Let cool to room temperature, then cover (careful not to let wrap touch topping) and refrigerate.
Delicious served with fresh berries, frozen berries, cherry pie filling...