2 lbs. cream cheese (4 - 8 oz. pkgs.)
1 pt. sour cream
1 1/2 c. sugar
4 tbsp. flour
4 eggs
1 tsp. vanilla
1 tsp. lemon juice

Combine all ingredients and blend well. Pour into buttered and floured 9 inch spring form pan. Bake at 375 degrees for one hour. After the hour, open oven door and shut oven off. Leave cake in oven for another hour. Then remove from oven and place on cooling rack for at least 1/2 hour. Refrigerate before removing from pan.

NOTE: Please don't put a topping on this cheesecake. To me, a topping on a good cheesecake only takes away from the taste of the cake.