Tim really likes this
New York-Style Cheesecake

• 1 cup Graham Cracker Crumbs  *
• 3 tbsp sugar
• 3 tbsp butter, melted  **
• 32 oz cream cheese, softened  ***
• 1 cup sugar
• 3 tbsp flour
• 4 eggs
• 1 cup sour cream  ****
• 1 tbsp vanilla
• topping of your choice

Preheat oven to 350°F

Crust

Mix crumbs, sugar and butter
Press onto bottom of 9- or 10-inch spring-form pan
Bake 10 minutes at 350°F

Filling

Beat cream cheese, sugar and flour at medium speed until well blended.
Add eggs, one at a time, beating well after each egg.
Blend in sour cream and vanilla. Pour over crust.
Bake 1 hour and 10 minutes at 350°F.
Turn oven off and let cake sit in oven with the
door propped open until oven has cooled.
Loose cake from rim of pan.
Rim can be removed when completely cooled.

Best flavor is developed if refrigerated.

* Any kind of crumbs can be used.
   Chocolate cookie crumbs or finely chopped nuts substitute nicely.

** Margarine can be used instead of butter.
    Making a cheesecake is special, so why cut
    corners on fat, calories, and most especially, flavor?

*** Up to 8-oz more cream cheese can be added with no problem with taste or texture.

**** Additional sour cream may be added.