2 1/2 lb. cream cheese, room temperature
1 3/4 c. granulated sugar
3 tbsp. all-purpose flour
5 lg. eggs
1/4 c. heavy cream

CRUST:

1 1/2 c. graham cracker crumbs
1/4-1/2 c. confectioners' sugar
6 tbsp. melted butter

TOPPING:

1 1/2 c. sour cream
1/2 tsp. vanilla
2 tbsp. sugar
1/8 tsp. salt

Heat oven to 275 degrees. In a large bowl beat cream cheese, sugar and flour with an electric mixer. When smooth, beat in 2 eggs, then the other 3. Stir in cream and vanilla. Set aside.

Combine graham cracker crumbs (or vanilla or chocolate wafers) with confectioners' sugar; mix well. Add butter and blend. Press into bottom of 10 inch springform pan. Pour filling into crust. Place pan of hot water in bottom of oven. Bake cake 1 1/2-2 hours until center feels firm. Remove.

Heat oven to 425 degrees. Blend topping ingredients, spread over cake and bake 5 minutes. Remove and cool on wire rack 45 minutes, cover and refrigerate at least 5 hours before serving.