Graham Cracker Crust:
Mix graham cracker crumbs, butter, and sugar together and press into a 9in or 10in springform pan.
Bake at 350 degrees for 5 minutes.
Meanwhile, beat cream cheese until light and fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each egg.
Beat and beat! Add vanilla.
Bake at 350 degrees for 40-45 minutes.
Turn oven off, partially open oven door and let sit in oven for 30 more minutes. (I just stick a folded pot holder in the door to open it a bit)
Remove from oven and cool. Refrigerate at least 8 hours before serving.
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