1-1/2 cups graham cracker crumbs 3 Tbsp. sugar 1/3 cup butter or margarine, melted 4 pkg. (8 oz. each) cream cheese, softened 1 cup sugar 1 tsp. vanilla 4 eggs
Heat oven to 325°F. Combine graham crumbs, 3 Tbsp. sugar and
butter; press onto bottom of 9-inch springform pan. Beat cream cheese, 1 cup
sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on
low speed after each just until blended. Pour over crust. Bake 55 min. or until
center is almost set. Run knife around rim of pan to loosen cake; cool before
removing rim. Refrigerate cheesecake 4 hours.