CRUST:

1 cup graham cracker crumbs
3 tbsp. sugar
3 tbsp. melted butter

Mix graham cracker crumbs, sugar and butter. Press onto bottom of 9-inch springform pan.

Bake at 325°F for 10 minutes.

FILLING:

5 (8 oz. ea.) pkgs. cream cheese, softened
1 cup sugar
3 tbsp. all-purpose flour
1 tbsp. vanilla
1 cup dairy sour cream
4 eggs

Mix cream cheese, sugar, flour and vanilla with electric mixer until well blended. Add dairy sour cream; mix well. Add eggs (one at a time) mixing on low speed after each addition just until blended. Pour over crust.

Bake at 325°F for 1 hour and 5 minutes or until center is almost set if using silver springform pan. If using dark metallic springform pan, bake at 300°F for 1 hour and 5 minutes.

Loosen cake from side of pan. Cool before removing rim of pan. Refrigerate 4 hours or overnight.

Yields 16.