Preheat oven to 350°. Grease the bottom of a 10 inch spring form pan.
Stir together graham cracker crumbs, sugar and melted butter.
Press into the bottom of the spring form pan.
Allow to chill for one hour.
Beat eggs at medium speed with an electric mixer.
Add cream cheese and beat until well blended.
Gradually add 1 ¾ C sugar, beating well.
Stir in 2 tsp vanilla.
Pour batter into chilled crust.
Bake at 350° for 1 hour and 15 minutes.
Cool on a wire cooling rack for 10 minutes.
Increase oven temperature to 425°.
Stir together sour cream, ½ C sugar, and ¼ tsp vanilla. Spread over cheesecake.
Bake at 425° for 5 to 7 minutes.
Cool on a wire rack for 1 hour.
Cover and chill at least 10 hours.
Gently remove sides of pan. You may slide a slightly wet knife around sides of pan for it to loosen. Serve plain, or
with fresh strawberries.