Pat M's notes....this is one of my verrrry favorite desserts which I have lightened by using lower fat cream cheese and sour cream. One of the things I like about this recipe is that it doesn't have to be made a day ahead as many of them do. You can make it, chill, and serve several hours later. It always gets raves.

Cheesecake:
3	8-oz. packages	cream cheese (I use light cream cheese)
2	cups	sour cream (I use light sour cream)
2		eggs
1	cup	sugar
1	tsp.	vanilla
1/2	cube	butter
1/4	cup	sugar
24		graham crackers, crushed

• Beat first five filling ingredients until very creamy. In separate bowl, mix butter, sugar, graham crackers and pat lightly into bottom of an ungreased 9 or 10 (I prefer 10) springform pan (not necessary to go up the sides of pan with the mixture). Pour filling onto crust.
• Bake at 350-degrees about 35-40 minutes or until center is fairly set but only slightly jiggly, sometimes it takes a little longer (like about 10 minutes).

Topping:
1	cup	sour cream (I use light sour cream)
1/3	cug	sugar
1	tsp.	vanilla

• For topping, combine sour cream, sugar and vanilla and spread on cheesecake after it has cooled at least 25-30 minutes. Then refrigerate cheesecake.
• Note: This cheesecake does not have to be refrigerated overnight. Can be served after being chilled as little as 3 or 4 hours.

To Serve
• At serving time you may garnish the top of the sliced cheesecake or alongside on the dessert plate with a few fresh strawberries, blueberries, or raspberries.