4 lb store brand cream cheese (DO NOT use Philadelphia, it is too creamy)
1 lb sugar
1 tsp pure vanilla
6 extra large eggs, beaten
10 oz sour cream (by weight)

Cream sugar, cream cheese and vanilla. Add cream cheeses in pieces with mixer on slow.   Increase speed once all cream cheese is added.

Slowly add eggs and blend.

Add sour cream by the spoonful and blend.

Grease 10 inch cheesecake pan.* Place pan filled with mixture in a shallow tray of water. Put in 350 degree oven and cook until golden brown, about 1 hour.

Freeze cake after it cools. When frozen, put back in oven till sides of pan are warm. This will soften grease and allow cake to slide easily from pan when it is turned upside down.

Top and serve.

* Can make 2 smaller cakes using 8 inch layer cake pans.

** Half recipe makes four 4 inch rounds.