Creamy Cheesecake

Its been so long since I've had cheesecake, that I thought that it wouldn't be too naughty of me to make some cheesecake!

Usually, when I search for cheesecake recipes online, I always end up finding some recipe that uses sour cream, which I hate.
I have finally (after several attempts) perfected my own version of cheese cake that does not use sour cream.
It comes out so rich and creamy.

Crust
    1 cup graham cracker crumbs
    3 tablespoons sugar
    3 tablespoons margarine, melted

Filling
    3 (8 ounce) packages Cream cheese/American Neufchâtel cheese, softened
    3/4 cup white sugar
    3 large eggs
    1 teaspoon vanilla

Instructions
    1 Preheat oven to 325F degrees.
    2 Combine crumbs, sugar and melted margarine and press onto the bottom of a pie pan.
    3 Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees.
    4 To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed.
    5 Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust.
    6 Bake for 10 minutes at 450F, then reduce heat to 250F and for 60 minutes more, or until the center is no longer watery.
    7 Let the cheesecake cool at room temperature then place into the refrigerator until the cheesecake is chilled

I don't have a picture of the entire cheesecake because we dug right in before having a chance to take a photo!