Classic Cheesecake

(from March 2004 Redbook Magazine)
I've actually never make THIS cheesecake, but I've made a few variations and they are amazing. I assume this would be just as good!

For Crust:
In bowl, mix the following:
1 1/4 cup graham cracker crumbs
2 T. sugar and
3 1/2 T. melted butter

Press onto bottom of greased 9 inch springform pan. Bake 10 minutes at 350 degrees. Cool.

For Filling:
Beat the following for three minutes:
3 8 oz. packages softened cream cheese
1 cup sugar
3/4 cup sour cream
scraped seeds from 1 vanilla bean
1 1/2 t. vanilla extract

Then beat in 3 eggs until smooth.

Pour into crust
Bake 55-60 minutes
Transfer to rack and cool for 5 minutes

For topping:
Mix 1 1/2 cups sour cream and 1/4 cup sugar. Spread over cheesecake. Bake 6 minutes longer, remove from over. Transfer to wire rack, place uncovered in fridge for 2 hours. When cold, cover with foil and refriderate overnight.

Makes 16 servings.