Cheesecake

Preheat oven to 375 F Crust: In medium bowl, combine crumbs, sugar, and butter, mixing well. Spread evenly over bottom of a 9-inch spring-form pan, pressing lightly with fingertips.Refrigerate while filling is prepared. Filling: In large bowl of electric mixer, at medium speed, beat cheese until light. Add eggs, vanilla, and sugar: continue beating until creamy and light. Pour into crust in pan; bake 35 minutes. Meanwhile, make topping Topping: In medium bowl, with wooden spoon, beat together cream, sugar and vanilla. Remove cheesecake from oven. Spread topping evenly over surface; bake 5 minutes. Cool in pan, on wire rack. Then refrigerate 5 hours, or overnight. To serve: remove side of spring-form pan. Cut cheesecake into wedges. to make graham-cracker crumbs: with rolling pin, crush 10 graham crackers between 2 sheets of waxed paper. Filling: In large bowl of electric mixer, at medium speed, beat cheese until light. Add eggs, vanilla, and sugar: continue beating until creamy and light. Pour into crust in pan; bake 35 minutes.Meanwhile, make topping. topping: In medium bowl, with wooden spoon or mixer, beat together cream, sugar and vanilla. Remove cheesecake from oven. Spread topping evenly over surface; bake 5 minutes. Cool in pan, on wire rack. Then refrigerate 5 hours, or overnight To serve: Remove side of spring-form pan. Cut cheesecake into wedges. To make graham-cracker crumbs: With rolling pin, crush 10 graham crackers between 2 sheets of waxed paper.