This is an old recipe, Philadelphia Classic Cheesecake. I copied down this recipe years ago from a Philadelphia original cream cheese package. I do not like graham crackers, I changed the crust, but this is the exact recipe I wrote down years ago.
Philadelphia Classic Cheesecake
1 1/4 cup shortbread cookies and 1 cup vanilla wafers, crumbs, 3 tablespoons sugar, 1/3 cup butter, melted, 4 (8 oz.) packages Philadelphia cream cheese, softened, 1 cup sugar, 1 teaspoon vanilla extract, 4 eggs
Preheat oven 325 degrees. Get out your rolling pin, crush the cookies to fine crumbs bowl, dump the cookie crumbs into a bowl. Add the 3 tablespoons of sugar pour in the and stir to combine. The consistency is thick, sandy in color and course. Press the cookie mixture into the bottom and sides of a 9-inch springform pan. Use your hand and the back of a metal measuring cup firmly press the mixture into the bottom of the pan, set aside. Get out another bowl, add the cream cheese, sugar and extract mix with an electric mixer until smooth. Add the eggs one at a time beat after each addition. Pout the cream cheese mixture into the crust. Bake for 55-60 minutes or until the center is almost set. Loosen and remove the cake from the pan and cool. Refrigerate for 4-hours. Serve.