This is Bob's Mother-in-law's (Betty's mom) reciepe for her Amazing Cheesecake.
It rules!

Ingredients:
1 Box Honey Maid Graham Cracker Crumbs
1 1/2 Sticks of Butter
1 1/2 Pounds of Philadelphia Cream Cheese
5 Eggs
1 1/2 Cups, plus 3 Tablespoons Sugar
2 Teaspoons Vanilla
1 1/2 Pints Sour Cream

Tools:
9"x 13" baking pan
Large bowl
Small Bowl
Electric mixer
Oven

**Remove Cream Cheese from refrigerator at least 3 hours prior to making cake and cut into small pieces.

Heat oven to 300 degrees.

Pour Graham Cracker Crumbs, 3 tablespoons sugar and 1 1/2 sticks of butter (MELTED) into 9"x 13" baking pan. Stir to form crust. Bake 5 minutes, then cool.

Separate 5 eggs; Yolks in a large bowl and whites in a small bowl.

In large bowl, mix 5 separated egg yolks, 1 cup sugar, 1 teaspoon vanilla and 1 1/2 pounds cream cheese (already cut into small pieces). Mix with electric mixer until smooth and creamy - there should be no lumps!

In small bowl, beat egg whites until they peak.
Gently fold egg whites into large bowl mixture. DO NOT BEAT OR WHIP!
Pour into pan and spread evenly.

Bake at 300 degrees for 1 hour or until done.
Let stand 5 minutes before topping.

Topping: Whisk (do not beat) 1 1/2 pints sour cream, 1/2 cup sugar and 1 teaspoon vanilla gently until sugar is dissolved.
Pour over cake, spreading evenly.
Bake for 5 minutes then remove. Do not cut until cold (approximately 3 hours).

Place in refrigerator covered loosely with a sheet of wax paper - do not cover tightly.
Cake freezes nicely in Tupperware containers.

Now PIG OUT!