1 c. Honey Maid graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted
5 (8 oz.) pkg. Philadelphia cream cheese or Philadelphia Neufchatel cheese (1/3 less fat than cream cheese), softened
1 c. sugar
3 tbsp. flour
1 tbsp. vanilla
1 c. Breakstone's or Knudsen sour cream
4 eggs

Preheat oven to 325°F (300°F if using dark nonstick spring-form pan). Combine crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of 9-inch spring-form pan.

Bake for 10 minutes. Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake for 1 hour and 10 minutes or until center is almost set. Loosen cake from side of pan; cool before removing rim of pan. Refrigerate 4 hours or overnight.