Best-Ever Cheesecake

Best-Ever Cheesecake


1-1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar


FILLING/TOPPING:
2 packages (8 ounces each) cream cheese, softened
2 eggs lightly beaten
2/3 cup sugar, divided
2 teaspoons vanilla extract, divided
Pinch of salt
1 cup (8 ounces) sour cream

Directions

In a bowl, combine the graham cracker crumbs, butter and sugar. Pat onto the bottom and up the sides of a 9-in. pie plate. Chill.
For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minutes. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust.
Bake at 350° for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake for 10 minutes. Cool completely on a wire rack. Refrigerate 3 hours or overnight. Yield: 8 servings.