1 cup crushed vanilla wafer (about 20, or use graham crackers if you like)
12 cup melted butter
1 cup sugar
3 (8 ounce) packages cream cheese, softened
1 cup sour cream
1 teaspoon vanilla
You will need a 9 in springform pan (1 1/2 times recipe for 10 in pan). Heat oven to 300. In a small bowl combine cookie crumbs and butter. Press into pan. Bake for 10 minutes. Allow crust to cool. Meanwhile in a large bowl with mixer at medium speed, beat cream cheese until fluffy. Add sugar and eggs and continue to beat until well blended. Add sour cream and vanilla. Beat well. Pour into prepared pan and bake:. In a dry oven: at 350 for 55 min (9in) or 48 min(10 in) or. Water bath: at 250 degrees F. Place cheesecake (place large sheet of heavy duty foil around the outside to keep out the water!) into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving. To make water bath you will need a large roasting pan that your springform pan will fit into with at least a couple of inches from the side of the springform pan. Heat water to a simmer and pour it into the roasting pan that your cheesecake pan is sitting in (in the oven already for safety) up about half way of your cheesecake pan.