Crust:
1/2 cup of sugar
2 cups of Graham Cracker Crumbs
1/2 to 3/4 cup of sweet cram, salted butter, melted

Filling:
3 8 oz. packages of regular cream cheese
3 eggs, beaten
1 1/2 teaspoons of real vanilla extract
1 cup of sugar

For Crust:
Mix graham cracker crumbs & sugar together thoroughly in bowl. Add melted butter, slowly, while mixing in until mixture is moist, but still crumbly. Stick graham mixture to sides & bottom of a large (10 inches) pie plate or spring pan. Bake at 375 degrees for about 10 minuets, until light brown. Set aside.
For Filling:
Mix cream cheese, beaten eggs & Vanilla in bowl until smooth. Add sugar & mix for 2 minuets. Pour into crust. Be careful to fill to the top, but not to over flow.
Bake for 1 hour or until center is firm (tooth pick will stand up in middle without moving, but will not come out clean) top and edges will be browned.
Set aside to cool for at least an hour & the chill in fridge for another hour.
Can be served plain or with canned cherry pie filling or desired topping.
So rich & creamy!