FILLING:

2 lbs. cream cheese, room temperature
3/4 c. milk
1 1/2 c. sugar (less 2 tbsp.)
4 eggs
1 pt. sour cream
1 tbsp. vanilla
4 tbsp. flour (heaping)

CRUST:

30 graham crackers (or 2 c.)
3/4 stick butter
1/2 c. sugar (less 2 tbsp.)
1 tsp. water

Butter sides to a bundt pan (regular pan can be used). Mix together crushed graham crackers, 3/4 stick of butter, sugar and water. Press crust in pan, up the sides and around the flute.

Next beat cream cheese, milk and sugar with mixer. Add eggs, 1 at a time. Blend in sour cream, vanilla and flour. Pour into crust. Bake at 325 degrees for 1 hour. Turn off oven and let stand in oven 1 hour.

OPTIONAL: Place cake on serving dish placing fruit along bottom edges to decorate.