16 ounces cream cheese
1 cup granulated sugar
3 eggs
1 teaspoon vanilla
TOPPING 1 pint sour cream
3 tablespoons sugar
1/2 teaspoon vanilla
For the cheesecake: Blend until creamy in a blender. Pour into 9-inch graham cracker crust. Bake for 25-35 minutes in a 350F oven.
For the topping: Blend and spread on a cool pie. Refrigerate overnight.