Instructions: CRUST: In a small mixing bowl, combine the graham cracker crumbs, sugar, vanilla, and butter. Blend well with fingers, fork, or pastry blender.

Press or pat the mixture onto the bottom of a well buttered 9 inch springform pan. Chill in the freezer or refrigerator for about 30 minutes.

FILLING: In a large bowl, beat the cream cheese, sugar, and 1 egg until very smooth, then add the remaining 4 eggs, one at a time, making sure that the mixture is smooth after beating in each addition. Add the vanilla and continue to beat until very smooth and creamy. Pour the mixture into the chilled pan and bake in a preheated 375 degree oven for 45 minutes, then turn off the oven and allow the cake to sit in the closed oven for 2 hours. Transfer the cake to a wire rack to complete the cooling.

TOPPING: In a medium-size bowl, combine and beat the sour cream, sugar, and vanilla until smooth. Spread the mixture evenly over the top of the cake and bake in a preheated 350 degree oven for 5 minutes. Remove the cake from the oven and place on a wire rack to cool. Carefully remove the sides of the springform pan. Optionally sprinkle 1 cup chopped or ground walnuts over cake. Transfer the cake to a serving dish and serve. For best results refrigerate for 2 hours before serving.

NOTES : Optionally add 1 cup chopped or ground walnuts to topping

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