The very short and simple ingredient list belies the deliciousness of this cheesecake. Make it the day before you want to serve it so that it has time to chill and set.
Butter the bottom and sides of a 9 1/2 inch (24 centimeter) springform pan.
Combine all crust ingredients. Press into the bottom and about one inch up the sides of the buttered springform pan.
Filling
Beat the cream cheese until light and fluffy, preferably using the paddle of a planetary mixer. Scrape the bowl several times to be sure the cream cheese is well blended.
Beat in the eggs, one at a time, beating very well after each addition, and scraping down the bowl.
Add the sugar and blend. Add the vanilla. Turn the mixer to high and beat until very light and fluffy, approximately one minute.
Pour the filling into the prepared springform pan. The filling should come over the top of the graham cracker crust.
Bake 350°F for 40-45 minutes or until the cake is jiggly in the center but set about three inches in from the edge.
Remove the cake from the oven and allow to rest for five minutes. Do not turn the oven off.
Prepare the topping.
Topping
Blend all ingredients thoroughly.
After the cake has been out of the oven for five minutes, put the topping on the firm part of the cake, around the edges, then carefully spread it evenly over the entire top of the cake.
Return the cheesecake to the oven for 10 minutes.
About 10 minutes after removing the cake from the oven, run a knife around the side to loosen the crust but do not unmold the cake. Allow the cake to cool to room temperature then cover loosely and refrigerate at least six hours.
About three hours before serving, remove the cake from the refrigerator. Remove the side of the springform pan. Allow the cake to come to room temperature before serving.