In honor of National Cheesecake Day, I wanted to do something special.  So I decided to share with you the best cheesecake that I have ever had.  It is the recipe passed down to me from my maternal grandmother.  Dorothy passed away in 1972, but this wonderful cheesecake is a beautiful tribute.  I first shared this with friends about a dozen years ago as part of a charity cookbook.  Enjoy!

Grandma Dorothy’s Cheesecake

Crust
12 whole Graham Crackers
1/4 lb butter

Filling
2 large pkg. cream cheese
3/4 cups sugar
2 eggs
1/2 tsp vanilla extract

Topping
1/2 pt sour cream
1/2 tsp vanilla extract
2 tsp sugar

Preheat oven to 375.  Melt butter in saucepan.  Crush graham crackers in a bowl.  Combine melted butter and graham crackers.  Place mixture (minus 2 tablespoons) into a 9 inch circular spring pan.  In a large mixing bowl, cream the cream cheese, using a fork.  Combine cream cheese with sugar, eggs, and vanilla.

Pour mixture into the graham cracker lined pan.  Bake at 375 for 20 minutes.  After removing from the oven, allow to cool for an additional 20 minutes.  Then combine sour cream, sugar, and vanilla for the topping.  Spread topping onto cooled cheesecake, then sprinkle the top with the remaining  2 tablespoons of graham crack mixture.  Bake for an additional 7 minutes at 400.  Place in refrigerator and serve chilled.