14 graham crackers
6 Tblsp. melted butter
4 pkgs. (8oz) cream cheese, softened
1-1/2 c. sugar
1/4 c. a.p. flour
2 c. sour cream (16oz)
1/4 c. milk
1 Tblsp. vanilla extract
In a food processor or blender, process
graham crackers until fine and crumbly.
Stir in butter. Press onto the bottom of
an ungreased 10-inch springform pan. Chill
for 30 minutes.
In a large mixing bowl, beat cream cheese and
sugar until smooth. Beat in flour. Add eggs,
beating on low speed just until combined. Stir
in sour cream milk and vanilla. Pour into crust.
Bake at 325 degrees for 75-80 minutes or until
center is almost set. Cool on a wire rack for
10 minutes. Run a knife around edge of pan to
loosen; cool or about 1-1/2 hours. Chill.
Top with your favorite cheesecake topping or leave
plain and have toppings of choice on the side