This is one of my favorite cheesecake recipes ever. It's so good and so simple to make and, frankly, it's ruined me for all other cheesecakes. My mom spotted this recipe in The Ford Times Cookbook: A Traveler's Guide to Good Eating at Home and On the Road and the rest is delicious history...
Three Cities of Spain, Santa Fe, Cream Cheese Cake
Make graham cracker crust right in a 10" springform pan by mixing:
1-1/3 cup graham cracker crumbs
1/3 cup sugar
1/3 cup soft butter
Press the crumb mixer along the bottom of the pan and partway up the sides to form the crust.
For the filling, cut 1-1/2 pounds softened cream cheese into small pieces. Add 1 tablespoon vanilla and 4 eggs, one at a time, beating well after each egg. Blend in 1 cup of sugar. Pour mixture over crust and bake for 20 minutes at 375 degrees. Then add the topping: blend together 2 cups sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla. Spread over the top of cake and bake 5 minutes more. Cake will be soft when removed from oven. Chill for 4 hours, then get ready to taste a little slice of heaven.
(Note: A friend of mine likes to top this with fresh strawberries or other fruit, but I think it's best as is!)