Crush graham crackers and mix in melted butter. Spread and press mixture into a loose-bottomed angel food cake pan.
Cream eggs and sugar together for about 10 mins, until mixture is very creamy. Break in cheese gradually. Add vanilla and beat ingredients for a full 20 minutes. Pour mixture into pan lined with graham cracker crust. Bake in 350° over for 20 minutes. During the last 10 minutes, turn oven to 425° in preparation for final cooking.
Take out and allow to cool for 20 minutes.
While cheesecake is cooling, mix the topping ingredients. Add topping to the cake and put in the 425° oven for six minutes. The topping will look bubbly when the cake is done.
Allow to cool for at least one full hour before putting in refrigerator. It must site overnight before removing from pan and cutting. Serves 12-15.