Cheesecake

Directions

1. 1
   Preheat oven to 325 degrees F.
2. 2
   Line the the bottom of a 10-inch springform pan with foil.
3. 3
   Mix together the crust ingredients in a small bowl and then press the mixture evenly into the bottom and a couple inches up the sides of the springform pan.
4. 4
   Use a mixer to blend cream cheese, sugar, flour and vanilla until smooth. Add sour cream. Then add eggs. Blend until just combined. Pour filling into the prepared crust.
5. 5
   Bake on the center rack of the preheated oven for 1 hour. Cheesecake will set on the outside, but should jiggle in the middle and appear underbaked. The cheesecake may even puff up a bit and crack-but don't worry. It will be perfect.
6. 6
   Remove from oven and cool completely at room temperature. Then cover it tightly and refrigerate 8 hours or overnight before serving.
7. 7
   Top with your favorite berries or sauce, or simply a tablespoon of pie filling as I have done here.
8. 8
   Serves 12-14.
9. 9
   I originally started with the Better Homes and Gardens cookbook recipe for an 8 inch pan and adapted it so it's just how I wanted the cheesecake for a 10 inch spring-form pan.