2 lbs. cream cheese, room temperature
1 c. sugar
1 tsp. vanilla
4 eggs
1/4 c. sifted flour

Whip cheese, add sugar, eggs, one at a time, then vanilla and flour last. Bake 50 minutes at 350 degrees. Remove and cool on rack for 10 minutes.

Cover with optional sour cream mix. (See below). Bake at 450 degrees for 10 minutes. Remove from rim when thoroughly cooled.

SOUR CREAM TOPPING (optional) :
Sm. container sour cream
1/2 c. sugar
2 tsp. lemon juice

Mix together and spread on cake. You can use graham cracker crust if desired. Cake can be frozen and used at a later time. Use springform pan. Cake will serve 12 to 14.