Combine graham cracker crumbs, sugar in mixing bowl and cut butter into the mixture using a pastry blender. Continue blending until mixture is thoroughly combined. Press the mixture into the bottom of a 9X12 in cake pan and bake at 325 degrees for 10 minutes. Set aside to cool while preparing the filling.
( Margarine may be substituted for butter if desired).
Beat cream cheese with mixer until softened, add eggs one at a time blending well with each addition. Add 1 cup sugar and mix thoroughly. Add 1 tsp vanilla and beat mixture on medium speed for 30 minutes, scraping sides of bowl as necessary. Pour mixture into cake pan over the prepared crust and bake at 325 degrees for 1 hour or until toothpick comes out clean when inserted into middle of cake. (may take up to 1 hour 15 minutes depending on oven). Remove from oven and prepare the topping.
Combine sour cream, 1/2 cup sugar and 1 tsp. vanilla and mix at medium speed until well blended. Pour onto top of hot cheese cake and bake at 350 degrees for 10 minutes. Remove from oven and allow to cool to room temperature before slicing. Slice into 40 pieces and chill thoroughly in refrigerator before serving.
Best when using a stand mixer due to the lengthy time needed to beat the cheese mixture. Do not shorten time to beat the mixture as it is very important to the success of the cheesecake.
Go to full version of