1 1/2 c. crushed graham cracker crumbs
1 c. sugar
4 to 5 tbsp. melted butter

Grease sides and bottom of spring form pan. Combine crust ingredients. Pat down firmly in bottom of pan. Put in freezer white making cake batter.

CAKE:

All ingredients should be room temperature.

5 (8 oz.) pkgs. Philadelphia cream cheese
1 3/4 c. sugar
3 tbsp. flour or cornstarch
1/4 tsp. salt
4 eggs
2 tsp. vanilla flavor or rum
3/4 c. heavy cream
1 tsp. lemon juice

Beat cream cheese in large bowl until creamy. Add flour and sugar and continue beating. Beat in eggs and vanilla or rum. Beat in heavy cream. Remove crust from freezer and pour batter into pan. Set oven at 400 degrees.

Bake for 15 minutes. Reduce temperature to 225 degrees and bake for 1 hour. Turn oven off and leave cake in oven for 1 hour. (Do not open oven door during this time). Remove cake from oven and cool for 1/2 to 1 hour. Refrigerate for at least 8 hours before serving. Top with any fruit if desired. Enjoy!