- 50 vanilla wafers, finely crushed (2cups)
- 1/3 cup butter, melted
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Cheesecake Filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
Preheat oven to 325°F.
For the Vanilla Wafer Crust, mix vanilla wafer crumbs, butter, sugar and vanilla in medium bowl until well blended. Press evenly into bottom and 2 inches up sides of 9-inch springform pan. Set aside.
For the Filling:
Beat cream cheese and sugar in large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream and vanilla; mix well. Pour into prepared crust.
Bake 50 minutes or until center is almost set. Turn off oven. Leave cheesecake in oven 2 hours or until cooled. Remove from oven.
Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.