1/2 cup crushed graham crackers
1/4 cup white sugar
1/3 cup melted butter
3 (8-ounce) packets room temperature cream cheese
4 room temperature eggs
1 tbsp extract vanille
1 cup white sugar
1 teaspoon tartar sauce
1 pint sour cream
1 teaspoon extract vanille
1/2 cup white sugar
Preheat the oven to 350 ℉ (175 degrees C).
In a mixing dish, combine the cracker crumbs, sugar, and butter until well mixed.
In a 9-inch springform pan, press into the bottom and 1/2 inch up the sides.
Using an electric mixer, beat the cream cheese and sugar until smooth in a large mixing basin. Combine the eggs, 1 tablespoon vanilla extract, and cream of tartar in a mixing bowl. Pour the mixture into the pie crust.
Bake for 50 minutes in a preheated oven until the middle is firm. Allow 5 minutes for cooling on the counter.
In a mixing basin, whisk together the sour cream, 1 teaspoon vanilla extract, and 1/2 cup sugar until smooth; carefully pour over the cheesecake, starting at the outside and working your way to the middle.
Return to the oven for 5 minutes more. Allow to cool to room temperature in the pan. Before serving, chill for at least 6 hours.