Preheat oven to 325º
Combine graham crumbs, butter, and 2 tbsp sugar. Press onto bottom of 10” cast iron skillet sprayed with cooking spray.
Beat cream cheese, vanilla and remaining sugar in a large bowl. Using a mixer, mix until blended.
Add eggs, 1 at a time, mixing on low speed after each egg, just until blended.
Pour mixture over crust. (NOTE: skillet will be very full.). Place skillet onto baking sheet, then place in oven.
Bake 50 - 55 minutes or until center is almost set.
Remove from oven. Cool completely. Refrigerate for 4 hours.
Special extra: garnish finished cheesecake with nuts and fruit such as cranberries, grapes, figs, blueberries and/or raspberries.