1 cup graham-cracker crumbs
3 Tbsp. sugar
3 Tbsp. butter, melted
5 pkgs. (250 grams each) brick cream cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup sour cream
Heat oven to 325 degrees.
Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.
Beat cream cheese, 1 cup sugar, flour and vanilla in large bowl with mixer until blended.
Add sour cream; mix well.
Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 hour and 10 minutes, or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate overnight or for at least 4 hours.
(Recipe courtesy of Kraft Foods)