CRUST:

1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted

Combine crumbs, sugar, and butter; press onto bottom of 9 inch spring-form pan. Bake at 350 degrees for 10 minutes.

FILLING:

4 (8 oz.) pkgs. Philadelphia Brand cream cheese, softened
3 tbsp. flour
1 tbsp. vanilla
1 c. sugar
4 eggs
1 c. sour cream

Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees; continue baking for 1 hour. Loosen cake from rim of pan. Chill. Top with fresh strawberries.

Variation: Sugar Free, Equal substitutions. 3 tablespoons sugar = 4 1/2 packets or 1 1/8 teaspoon Equal; 1 cup sugar = 24 packets or 2 tablespoons Equal.