Directions

In a bowl, combine the graham cracker crumbs, butter and sugar. Pat
onto the bottom and up the sides of a 9-in. pie plate. Chill.

For filling, beat cream cheese and eggs in a bowl on medium speed for
1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue
beating until well blended, about 1 minute. Pour into crust.

Bake at 350° for 35 minutes. Cool for 10 minutes. For topping,
combine the sour cream and remaining sugar and vanilla in a small
bowl; spread over cheesecake. Bake for 10 minutes.

Cool completely
on a wire rack. Refrigerate 3 hours or overnight.