Combine Graham cracker crumbs, sugar and butter and mix well. Press the mixture
firmly into an ungreased 9-inch pie plate. Press flat onto bottom only.
8 minutes or until the edges are slightly brown.
Reduce the oven temperature to
350 degrees F for the filling.
Filling: Combine cream cheese, sour cream, cornstarch and sugar in the bowl of
a mixer. Mix until the sugar has dissolved. Add the butter and vanilla extract and
blend until smooth, being careful not to over-mix or the filling will become too
fluffy and will crack when cooling. Pour the filling over the crust.
Bake at 350
degrees F for 30 to 35 minutes, or until a knife inserted 1 inch from the edge comes
Cool for 1 hour.
Topping: Mix the sour cream and confectioners' sugar. Spread the mixture
over the top of the cooled cheesecake.