With metal blade in place, crumble graham crackers into bowl of food processor, breaking each into about 4 pieces.
Process, turning on and off rapidly until crackers become fine crumbs.
Add butter and sugar.
Turn on and off several times, then process until butter is absorbed into mixture.
Use crumb mix to line bottom of 8 inch spring form pan, packing down.
Again using metal blade, add ⅓ of the cream cheese and 1 egg to bowl of processor.
Process, turning on and off rapidly, until creamed.
Repeat twice without removing previously creamed ingredients from bowl and using 1 package of cream cheese and 1 egg each time.
Add final egg, sugar and vanilla.
Process until thoroughly mixed.
Pour into prepared pan and bake in preheated 350ºF oven for about 60 minutes or until JUST turning brown lightly.
Let cool on wire rack, then cover with plastic wrap and refrigerate.
Cheesecake usually is better when prepared a day ahead of time.