***reposting with updated pictures
from Lion House cookbook
with my changes
Crust:
1 1/2 cups graham cracker crumbs -which is 10 crackers (or I just buy the boxed crumbs)
3 Tbsp sugar
6 Tbsp butter or margarine, melted
Mix and press firmly into bottom of 9-inch spring form pan.
with my changes
Crust:
1 1/2 cups graham cracker crumbs -which is 10 crackers (or I just buy the boxed crumbs)
3 Tbsp sugar
6 Tbsp butter or margarine, melted
Mix and press firmly into bottom of 9-inch spring form pan.
Filling:3 pkgs cream cheese, softened
1 cup sugar
3 eggs
3/4 tsp vanilla
Beat cream cheese with mixer. Add sugar gradually.
Then add eggs, one at a time, and vanilla. 
Pour over crust and bake for 55 to 60 minutes at 300. 
Topping:1 cup sour cream
1/4 tsp vanilla
1 1/2 Tbsp sugar
Whip sour cream, add sugar, and then vanilla.
Spread over cheesecake and cook for 10 minutes longer. 
Cool completely on wire rack.
Run knife along edges and unlatch springform pan.
Refrigerate until ready to use. I have found that letting the cheesecake "age" for a day or two (preferrably more) in the fridge before serving is best. But it is still good the first day, too. It just gets better and better each day it is allowed to "age." However, with cheesecake this good, it is sometimes hard for it to last too long.
Note: Originally, this recipe called for 2 tsp lemon juice. I didn't like the taste. It changes it to have a funny taste to me, so I omitted it. Also, it calls for 2 cups sour cream, 1/2 tsp vanilla, and 3 Tbsp sugar for the topping. But I found that it was too much, so I halved it.