NEW ORLEANS CREAM CHEESE CAKE
(From "Chez Helene Cookbook" -- Pub.  1984)

Crust:
1/2 lb. butter (melted)
1/2 cup sugar
1 1/2 pkg. graham crackers (2 1/2-3 cups crumbs)
1 tsp. cinnamon
1 tsp. nutmeg

Middle:
1 lb. cream cheese (softened)
1/2 cup sugar
3 eggs
1 tsp. vanilla

Topping:
1 pt. sour cream
1/3 cup sugar
1 tsp. vanilla

Combine crust ingredients and press into 13 x 9 inch pan.  
Refrigerate crust for 1/2 hour.  Mix cream cheese well with 
1/2 cup sugar.  Add eggs one at a time, then add vanilla.  
Spread mixture over crust and bake at 350 degrees for 20 minutes.  
Cool overnight in refrigerator.  Next, mix sour cream with sugar 
and vanilla.  Pour over cooled cheese cake and spread evenly.  
Bake at 350 degrees for 10 minutes.  Refrigerate.  Serves 8 60 10.