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

Mix ingredients and press into bottom of 9-inch springform pan. Line bottom of pan with wax paper, if necessary to transfer cake to a serving dish after baking.

Bake crust at 350°F for 8 to 10 minutes; do not over bake.

4 (8 oz.) pkgs. Philadelphia brand cream cheese, softened
1 c. sugar
3 tbsp. flour
4 eggs
1 c. sour cream
1 tbsp. vanilla

Blend cream cheese, sugar and flour until smooth (I always use an electric mixer to prevent lumps). Add eggs, one at a time, always mixing after each one. Blend in sour cream and vanilla and pour over crust.

Bake in preheated oven at 450°F for 10 minutes; do not over bake. Lower heat to 250°F, bake for 1 hour.

Remove from oven and let set for 5 minutes.

Gently loosen cake from rim of pan with spatula or knife. Next, remove the sides of the pan. Let cool for 1 hour. Refrigerate overnight or at least 6 hours.

HINTS: Always use a springform pan. It can't be unmolded from a regular cake pan.

Never over bake.

Remove from oven after 1 hour at 250°F. The cake will bake somewhat like a souffle. It will puff up and appear pale. It will settle and become very firm after chilling.

Oven temperature is very important. If temperature is too high cake will crack upon cooling.