Bottom crust:
(Double to make 9x13 pan)
18 crushed graham crackers
¼ c. melted butter
2 T. granulated sugar
Filling:
1 ½ lbs. Philidelphia cream cheese
1 c. sugar
5 whole eggs
1 t. vanilla
Bake one hour at 300°. Remove and top with sour cream topping. Chill overnight in refrigerator.
Topping:
1 ½ pints sour cream
½ c. granulated sugar
1 t. vanilla
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