CRUST: In a medium bowl, stir together graham cracker crumbs, 2 tablespoons sugar and melted butter until combined. Press mixture evenly in the bottom and slightly up the sides of a 9-inch springform pan. Bake crust for 10 minutes. Remove from oven to cool completely.
FILLING: In a large bowl, using a hand mixer, beat softened cream cheese and 3/4 cup sugar until well combined. Add vanilla and eggs one at a time, beating well after each addition, until smooth and creamy. Spoon filling over cooled crust and bake for 1 hour at 300 degrees. Remove from oven and let sit for 10 minutes.
TOPPING: In a small bowl, combine sour cream, 1 tablespoon sugar and 1 teaspoon vanilla. Spread mixture over cheesecake and refrigerate for at least 3 hours.
Garnish cheesecake with fresh blueberries, strawberries, cherry pie filling or fruit of choice.