New York Style Cheesecake

Directions

1. Preheat oven to 350 F. Mix crumbs, sugar, and butter. Press onto bottom of 9 or possibly 10-inch spring-form pan Bake 10 min.
2. Beat cream cheese, sugar, and flour at medium speed till well blended. Add in Large eggs, one at a time, beating well after each addition. Blend in lowfat sour cream and vanilla. Pour over crust. Bake 1 hour and 10 min. Turn oven off and let cake sit in oven with the door propped open till oven has cooled.
3. Loosen cake from rim of pan. Rim can be removed when completely cooled.
4. Best flavor is developed if refrigerated.
5. Any kind of crumbs can be used. I often use chocolate cookie crumbs rather than graham cracker crumbs. I've also used finely minced nuts.
6. You can use margerine instead of butter, but I always figure which when I make a cheesecake, it's special, so why cut corners on fat, calories, and, most especially, flavor.
7. Many times I have added an additional partial package of cream cheese which I may have had on hand, and once I added a whole additional 8-ounce package with no problem with the texture or possibly taste.
8. I have also added more lowfat sour cream than is called for since I always buy it
9. Anyway, play with this all you like, I've never had it come out bad. For my SO, I top it with cherry pie filling from a can. Which's his favorite. I like it plain, myself, although I'll eat it with any topping.
10. /DESSERTS