1-1/3 cup graham cracker crumbs, 1/3 cup melted margarine, and 1 T sugar
Mix and press on bottom of large spring form pan. Refrigerate.
3 large (8-oz) packages cream cheese
1-3/4 cup sugar
5 whole large eggs
2 large cartons (1-lb size) sour cream
2 T vanilla
Cut cream cheese into small pieces. Try to let soften an hour ahead of time at room temperature. Beat with sugar until smooth. Add eggs one at a time beating well after each. Add sour cream and vanilla. Beat very smooth. Pour into graham cracker crust.
Bake at 375 for 50 minutes. Shut off oven and leave cake in oven six or seven hours. Refrigerate for at least 24 hours. Two days is even better.
This cheesecake is really delicious, smooth and creamy, easy to make. I will definitely make again. (Make sure you make this on a day you are going to be able to monitor it when it's in the oven in the off position for all those hours.) She got this recipe from a neighbor of hers that I used to baby-sit for.
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