1 1/2 c. graham cracker crumbs
1/4 c. sugar
1 tsp. cinnamon
4 tbsp. butter, melted

Butter the pan and line with the crumb mixture. Use a 10-inch spring pan.

FILLING:

2 lb. or 4 (8 oz.) pkg. cream cheese
1 pt. (16 oz.) sour cream
4 eggs
1 1/4 c. milk
1 1/2 c. sugar
4 tbsp. cornstarch
Pinch of salt
2 tsp. vanilla

Beat the cream cheese, add the eggs, one at a time. Blend in sugar, cornstarch and salt. Add sour cream, milk and vanilla. Blend well and pour into the crumb-lined pan. Bake in a preheated 350 degree oven for an hour. Turn the oven off and leave the cake in the oven for 1 more hour. DO NOT OPEN OVEN DOOR AT ALL DURING THE 2 HOURS.

Cool on a rack for 1/2 hour, loosen edges and remove the spring side, leave on counter for another 1/2 hour and then refrigerate for 2 hours before serving. Delicious!

MEDIUM CHEESECAKE:

3 pkg. cream cheese
12 oz. sour cream 3 eggs
3/4 c. milk
1 c. sugar
3 tbsp. cornstarch
Pinch of salt
1 1/2 tsp. vanilla

SMALL CHEESECAKE:

2 pkg. cream cheese
8 oz. sour cream
2 eggs
1/2 c. milk plus half of 1/4 c.
3/4 c. sugar
2 tbsp. cornstarch
Pinch of salt
1 tsp. vanilla

Cook at 350 degrees for 40 minutes. Do not open oven door for another 40 minutes.