Instructions: Preheat oven to 375 degrees.

For crust, combine crumbs, sugar and butter and mix well. Press firmly into 9-inch pie-pan covering bottom only. Bake for 8 minutes, or until the edges are slightly brown. Reduce oven to 350 degrees.

For filling, combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix until sugar has disolved. Add the butter and vanilla and blend until smooth.

Be careful not to overmix, or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake for 30 to 35 minutes, or until knife inserted 1-inch from edge comes out clean. Cool cake for 1 hour.

For topping, mix sour cream and powdered sugar. Spread mixture over top of cooled cheesecake. Chill or freeze until ready to eat.

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