Just Your Basic, Delicious Cheesecake

For the very best cheesecake results, you have to plan ahead.  Making it the day before serving is ideal.  The ingredients need to be at room temp before baking and you have to allow it to sit for hours after baking to prevent cracks.  Your patience will be rewarded though with a creamy, luscious dessert.

For the crust:

2 cups graham cracker crumbs
1/2 cup butter, melted
2 Tbsp sugar

Cheesecake:

4 (8 ounce) packages cream cheese

1 1/2 cups white sugar

3/4 cup milk

4 eggs

1 cup sour cream

1 tablespoon vanilla extract

1/4 cup all-purpose flour

Directions:

Important:  For best blending and to prevent cracks, take ingredients out of fridge a couple of hours ahead of time and allow them to come to room temperature before mixing.

1)  Prepare 9 inch spring from pan by wrapping bottom and sides in foil and greasing the inside well.  Preheat oven to 350.

2)  In a small bowl toss together graham crumbs, butter ans sugar.  Reserve 2 Tablespoons for garnish.  Press remaining crumb mixture onto bottom and 2 1/4 inches up sides of 9 inch springform pan.  Chill in freezer while preparing filling.

3)  In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. It's important not to overmix.  You don't want to create air bubbles - just a dense, creamy texture.  Pour filling into prepared crust.

4)  Place pan in a larger baking pan.  Pour hot water into outer pan until it's about 1-2 inches up the sides of the springform pan.

5)  Bake in preheated oven for 1 hour and 15 minutes. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.