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

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

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