Put eight graham crackers in food processor or put in plastic bag and use rolling pan to make crumbs. Mix in bowl with 3 tablespoons melter butter and 3 tablespoons granulated sugar.
Bake at 325 degrees for 10 minutes in springform pan.
Blend together 5 packages philly cream cheese (8 ounces each), 1 cup sour cream, 1 cup granulated sugar, 4 eggs (one at a time) and one tablespoon of vanilla on low speed. Pour into baked graham cracker crust and put in oven for 50 minutes at 350 degrees or until middle is almost set.
Cool completely. Put in fridge for 4 hours. Maria likes to add a chocolate topping to hers so just take a handful of semi sweet chocolate chips, melted in the microwave with one tablespoon milk and a pat of butter. Mix well by hand and pour on the cake and put in the refrigerator again until the chocolate is firm.If it's too loose add more chocolate before it cools.
Tip - Sis says to prevent cheesecakes from cracking make a water bath. I found instructions for one online and here it is:
A "water bath" is a method that will help keep your cheesecake from cracking while baking.
First, take heavy aluminum foil, and wrap it around sides and bottom of your springform pan or cheesecake pan with removable bottom. This prevents leakage while baking your cheesecake.
Place your springform pan or cheesecake pan (filled with cheesecake batter and crust) into a larger deep baking pan* that it will fit into easily.
*Note: The larger pan should be at least 2-3 inches in depth.
Place in pre-heated oven. With a kettle filled with very hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches.
Bake cheesecake as directed. When cheesecake is done, remove springform pan or cheesecake pan (if using) from "water bath" in oven. Carefully remove larger pan with water in it from oven. It will be very hot. Discard water when it has cooled.
Remove aluminim foil from sides and bottom of pan after your cheescake has cooled completely in the refrigerator.
When you are ready to release sides of springform pan, or remove cheesecake from a cheesecake pan with removable bottom (if using) and cheescake has cooled in refrigerator at least 4 hours or overnight; this is the best time to remove aluminum foil.
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