Directions

• Crust
• Preheat the oven to 350 degrees
• In a food processor, pulverize the vanilla wafers
• Place the butter in a medium sized bowl, add the vanilla wafers, and mix thoroughly with a wooden spoon
• Empty the vanilla wafer and butter mixture in a pie pan, spread with a spoon, and firmly compress into a firm crust
• Bake the crust for 10 minutes and remove from the oven
• Filling
• While the crust is in the oven, mix the softened cream cheese, sugar, and vanilla with an electric hand mixer on medium speed until well blended
• Add eggs and mix until well blended
• Spread the cheesecake filling evenly in the prepared crust
• Return to the 350 degree oven and bake cheesecake for 20 minutes
• Topping
• While the cake is in the oven, mix the sour cream, sugar, and vanilla with an electric hand mixer on medium speed until well blended
• When the cheesecake comes out of the oven, spread the topping over the cake evenly
• Return to the 350 degree oven and bake cheesecake for 20 minutes or until the center is almost set
• Remove from the oven and let cool on the counter; once cool refrigerate for at least 2 hours, overnight is best