DIRECTIONS
Preheat oven to 350, generously butter (grease) pan
(13 x 9 glass pan. Can use 9 in springform pan, 8 in square, 10x 7.
Crust
• 1 1/2 cups graham cracker crumbs (about 20 graham crackers crushed)
• 1/4 cup sugar
• 1/4 lb (1 stick) unsalted butter, melted
Combine crackers, sugar, butter, press into pan
Filling
• 1 lb (16 oz) neufchatel cream cheese, softened (neufchatel has 1/3 less fat than regular cream cheese)
• 3 eggs
• 1/2 cup sugar
• 1 tsp vanilla extract
Blend eggs one at a time into cream cheese. Add sugar and vanilla. Pour on top of crust. Bake at 350 for 25minutes or until firm. Cool 10 minutes.
Topping
• 1 pint (or 15 oz) light sour cream
• 1 tsp vanilla
• 1/4 cup sugar
Beat sour cream, vanilla and sugar. Pour over slightly cooled cream cheese filling and bake 10 more minutes. Cool at room temperature and then refrigerate overnight before serving. Store in fridge.