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.