1 1/2 c. graham cracker crumbs
1 c. sugar
4 to 5 tbsp. butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 c. sugar
4 eggs
16 oz. sour cream
2 tbsp. flour
2 tsp. vanilla
1/2 pt. heavy cream

Mix cracker crumbs, 1 cup sugar and the butter. Press in bottom and sides of a 9 inch springform pan. Refrigerate for 10 minutes.

Preheat oven to 325 degrees. Beat cream cheese in large mixing bowl. Add 1 cup sugar gradually. Mix in 1 egg at a time. Then add sour cream, flour then vanilla. Lastly mix in heavy cream.

Pour over crumb mixture and bake at 325 degrees for 20 minutes. Reduce to 300 degrees and bake 40 more minutes. Turn off oven and leave cake in oven for 1 hour. Refrigerate at least 4 hours.