Recipe courtesy Lyndi Fuller

1 1/2 c graham crackers, crushed
1/4 c sugar
1/2 c melted butter

Mix in a bowl with a fork. Generously butter a 9 inch spring form pan. Pour crumb mixture into pan. Gently pat into the bottom of pan. You can use more crumb mixture if you want it to go up the sides. Bake for about 10 minutes at 350 degrees. Remove from oven and cool.
1/2 tsp salt
3 80z packages of cream cheese, room temperature
1 1/2 c white sugar
1 tsp vanilla
4 eggs
Blend sugar into cream cheese. Add salt and beat until fluffy. Add 1 egg at a time and beat for a few minutes between eggs. Add vanilla and beat. Pour into cooled crust. Put spring form pan on cookie sheet (this prevents it leaking into your oven!!). Bake at 350 for about 50 minutes. Turn off oven and leave door open. Let it cool in the oven with door open.
Keep cake in fridge over night for best results. Serve chilled.

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