Preheat oven to 325° F. Line a 13 x 9-inch baking pan with foil with end of foil extending over the sides of the pan to create handles.
In a bowl, mix the cracker crumbs, butter and white granulated Pioneer Sugar together. Press into the bottom of the prepared pan. Bake for 10 minutes.
In a large mixing bowl, beat cream cheese, white granulated Pioneer Sugar, sour cream and vanilla until blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over baked crust.
Bake for 40 minutes or until center is almost set. Remove and cool completely. Refrigerate at least 4 hours before serving. Use foil handles to lift cheesecake from the pan before cutting.