from the Stephen Taber
Yield: One 9-inch springform pan
Make the usual graham cracker crust, which can be found on the box of graham crackers. Pat into pan firmly, doing the sides first.
1-1/2 pounds cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 pint sour cream
1⁄4 cup sugar
Mix filling ingredients together and pour into the prepared shell. Bake in a 350-degree oven for 35 to 40 minutes. Remove and let stand for 5 to 10 minutes.
Mix topping ingredients and pour onto cake, starting from the outside-in. Bake 10 more minutes.
Cool until you can hold the pan. Refrigerate for five hours. The cake can be made a day ahead. It also freezes well.