Topping:
Preheat oven to 350 degrees.
Bake a prepared graham crust in a springform pan and allow to cool.

Place all ingredients in bowl of a food processor. Blend at high speed until batter is smooth and fluffy. Pour into prepared crust. Bake 55-60 minutes until edge is set but center still moves slightly.

For topping:
Combine sour cream, sugar and vanilla in a small bowl. Whisk well until sugar is well-incorporated. Spread over surface of warm cheesecake. Bake for another 5 minutes. Cool on rack.

Refrigerate cheesecake for several hours or overnight. Remove side of pan before serving.