- 1 and 1/4 cups sugar, divided
- 1 and 3/4 cups graham cracker crumbs
- 1/3 Cup butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 Tablespoon McCormick All Natural Pure Vanilla Extract
- 3 eggs
- 1 Cup sour cream
Preheat oven to 350°F (or to 325°F if using a dark nonstick springform pan).
Mix crumbs, 1/4 cup sugar and butter in small bowl.
Press evenly into bottom of 9-inch springform pan.
Beat cream cheese, remaining 1 cup sugar and vanilla 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.
Gently stir in sour cream.
Pour into crust.
Bake 1 hour or until center is almost set.
Turn off oven.
Leave cheesecake in oven 1 hour.
Remove from oven.
Cool completely in pan on wire rack.
Refrigerate 4 hours or overnight.
Run small knife around sides of pan to loosen crust; remove sides of pan.
Store leftover cheesecake in refrigerator.