CRUST:

2 cups graham cracker crumbs
1 tbsp. butter, softened

Preheat oven to 325°F.

Combine graham cracker crumbs with softened butter. Mix well.

In the bottom of a 10-inch springform pan pack the crust well. Coat the walls of pan with non stick coating (Pam).

Bake at 325°F for about 10 minutes or until dry. Remove and cool.

CAKE:

5 (8 oz. ea.) pkgs. cream cheese, at room temperature
1 1/4 cups dairy sour cream
1 tsp. vanilla flavoring
1 tbsp. self-rising flour
4 eggs

In mixer beat cream cheese until smooth, Add dairy sour cream, mix until combined well, Add vanilla flavoring. Add self-rising flour. While mixer is running add eggs, mixing well.

Note: To prevent cracking bake in a large baking pan with about 1-inch of water. This cake will rise above the rim of pan. However after you take the cake out of the oven it will sink down. DO NOT release the spring, if you do it will tear the cake! Let it cool first!

Put ingredients in the pan and bake at 325°F for about 1 1/2 hours.

Remove from oven and let cool for about 3 or 4 hours or overnight in the refrigerator.

Serve with topping or without.

Submitted by: Ronald Brown