I served this for dessert at Easter and everyone really loved it. They said it was the best cheesecake they ever had! It's a bit time consuming, but well worth it. Very creamy, not too sweet, light, in spite of its richness.
Preheat oven to 325 degrees. Generously butter bottom and sides of a 10 inch spring pan. Mix 1/4 cup of sugar with the 3/4 cup of graham crumbs. Sprinkle the bottom and sides of the pan with the crumbs, get as close to the top of the sides as possible. Pressing the crumbs into the pan is not necessary. A generous sprinkling is enough. Set pan on a foil lined cookie sheet.
Place the softened cream cheese into a large bowl. Add 2 cups of sugar and beat until creamy. Add the sour cream and beat til blended. Add eggs, one at a time, beating well after each one. Add the vanilla, beat until blended.
Pour batter into prepared pan, scraping bowl to get as much of it as possible into the pan. Gently shake the cookie sheet until batter is settled evenly. Bake on center rack in 325 degree oven for 1 hour, or until center is almost firm. Ovens vary. Some ovens may require an additional 5-15 minutes. After it is baked, turn oven off, and leave cake in the oven with the door cracked open for 1 hour. After the hour is up, cool cake completely before refrigerating.
Chill 4 hours or overnight. When ready to serve, open the spring to remove the rim of the pan. Serve as is or top with your favorite topping