FILLING:

4 (8 oz.) pkg. cream cheese
1 3/4 c. sugar
3 tbsp. flour
1/4 tsp. lemon juice
1/2 tsp. salt
1 tsp. vanilla
16 oz. sour cream
5 eggs
1/4 c. Eagle Brand milk

CRUST:

2 1/2 c. vanilla wafers, crushed
3 tbsp. sugar
1/4 c. melted butter

Beat cream cheese and sour cream and sugar until blended. Add flour, lemon juice, salt and vanilla, continue beating. Add eggs, one at a time, beating well after each one. Add Eagle Brand milk. Beat at high speed for at least 5 minutes.

Mix crushed vanilla wafers, sugar and melted butter in bottom of a 10-inch springform pan. Press on sides and bottom of pan. Pour cheese mixture over crust. Bake at 500 degrees for 10 minutes. Reduce heat to 250 degrees and continue baking for 1 hour. Turn oven off and leave cheesecake in oven for at least 4 hours before moving.