Instructions: In a bowl, combine the graham cracker crumbs, butter and sugar; mix well. Pat evenly into the bottom and up the sides of a 9 inch pie plate. Chill For filling, beat cream cheese and eggs in a mixing bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust. Bake at 350 F. for 35 minutes. Cool for 10 minutes.

For topping, combine the sour cream, and remaining sugar and vanilla in a bowl. Spread evenly over cake. Return to oven for 10 minutes. Cool completely. Refrigerate 3 hours or overnight.

YIELD: 8 servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.