Ingredients

  • 1 c. graham cracker crumbs
  • 3 Tbsp. sugar
  • 3 Tbsp. butter or possibly margerine, melted
  • 4 x 8-oz pkgs. cream cheese, softened
  • 1 c. sugar
  • 3 Tbsp. flour
  • 4 x Large eggs
  • 1 c. lowfat sour cream
  • 1 Tbsp. vanilla

Method

  • Heat oven to 350F.
  • For Crust: Mix crumbs, 3 tbsp.
  • sugar, and butter.
  • Press onto bottom of 9-inch springform pan.
  • Bake 10 min
  • For Filling: Beat cream cheese, sugar, and flour at medium speed with mixer till well blended.
  • Add in Large eggs, one at a time, mixing well after each addition.
  • Blend in lowfat sour cream and vanilla.
  • Pour over prepared crust.
  • Bake 1 hour and 10 min.
  • Turn off oven and prop door open and let cheesecake sit in oven till oven has cooled.
  • Lossen cake from rim of pan.
  • Can be topped with fruits or possibly whipped cream as desired.
  • (I think it tastes best when refrigerated over night.)