Crush the graham crackers in a bag or a blender.
Stir in the melted butter and 1/2 cup of granulated sugar.
Press into 9x13 inch pan.
Beat the cream cheese until smooth.
Add the sugar, and vanilla. Mix well.
Add eggs one at a time (do this to avoid over mixing and mix just until the eggs are incorporated. Too much mixing will make the cheesecake puff up too much.)
Pour the cream cheese mixture over crust and bake at 375 degrees for 20-25 minutes, or until done (top is dry to touch but still a little jiggly).
Cool completely in a refrigerator.
Top with Chad’s Raspberry Cranberry Jam and whipped cream or whipped topping.