Classic Cheesecake

1-1/2 cups Graham Cracker Crumbs
3 tablespoons sugar
1/3 cup butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs

Preheat oven to 325 degrees if using a silver 9-inch springform pan (or to 300 degrees if using a dark nonstick springform pan). Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.

Beat cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 55 minutes or until center is almost set. Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. Makes 16 servings