(The original recipe makes 16 servings, but you can easily half it, just use an 8x8 pan instead)
4 packages (8 ounces each) light cream cheese, softened
1 container (16 ounces) light sour cream
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1 1/8 cup white sugar
2 tbsp. brown sugar
2 tsp. vanilla
Preheat oven to 325 degrees. Line 13" x 9" pan with parchment paper (or foil) with ends extending over sides of pan to create "handles." Mix graham cracker crumbs, melted butter and 2 tbsp. brown sugar. Press onto bottom of pan.
Beat cream cheese, 1 cup white sugar and 1 tsp vanilla in large bowl with mixer. Blend well. Add 1 cup sour cream, mix well. Add eggs, 1 at a time, beating on low speed until completely blended. Pour over crust.
Bake for 40 minutes, until center is almost set. Mix remaining sour cream, white sugar and vanilla. Carefully spread mixture over cheesecake. Bake an additional 10 minutes. Cool completely, then refrigerate at least 4 hours. Use the handles to lift cheesecake from pan just before serving.
I topped my cheesecake with canned pie cherries (my absolute favorite thing!) but you can also use fresh berries, or just enjoy it plain.