- 4 (8 oz) packages of cream cheese
- 1 ½ C sugar
- ¾ C milk
- 4 eggs
- 1 C sour cream
- 1 Tbsp vanilla
- ¼ C flour
Crust:
- 15 graham crackers, crushed
- 1/2 C butter, melted
Combine Crust and press into 9 inch spring form pan.
Beat cheese and sugar until smooth. Add milk and eggs one at a time. Mix in sour cream, vanilla and flour until smooth.
Bake one hour at 350. (last time it was a little too underdone. . . try 5-7 minutes more?)
Turn oven off and let cake cool in oven with the door closed for 5-6 hours.
For a moist cheesecake: put a pan of water in the oven while the oven is preheating and cake is cooking.