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Classic New York Cheesecake




Source of Recipe


fbnr.com


List of Ingredients




Crust
1 cup HONEY MAID® Graham Cracker Crumbs
3 tablespoons sugar
3 tablespoons butter or margarine, melted

Filling
4 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup BREAKSTONE'S® or KNUDSEN® Sour Cream
4 eggs


Recipe



Crust
MIX crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.)

Filling
BEAT cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE at 325°F for 1 hour to 1 hour 5 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 1 hour to 1 hour 5 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.