From the Kitchen of John Abramek
Graham cracker crumb crust
Cherry filling
2 lb. cream cheese, softened
1� c. sugar
6 eggs
2 lb. sour cream
1 tsp. vanilla
Blend cream cheese and sugar. Add eggs one at a time. Add sour cream and vanilla. Beat until smooth, about 5 minutes. Grease pan well with margarine on sides and bottom. Place some graham crackers in pan and roll around so that the sides are coated. Prepare and add crust to bottom of pan. Pour in batter.
Bake 325-350� for one hour. Turn oven off and leave cheesecake in oven for one hour. Cool. Serve plain or top with cherries, strawberries, or blueberries.
Chill overnight.