Classic Cheesecake

Crust:
8 graham crackers
1/4 cup butter
1 tablespoon sugar

Cake:
2 packages (8oz each) cream cheese, softened
1/2 cup sugar
1/4 cup all-purpose flour
3 eggs
1 cup sour cream
1 teaspoon vanilla

Preheat oven to 350 degrees. Place graham crackers in a large self sealing plastic bag. Crush into fine crumbs using a pizza roller. Place butter in 1 quart batter bowl and microwave on high for 45 seconds or until melted. Add sugar and crumbs, mix well. Press crumbs mixture onto bottom of Springform Pan fitted with flat bottom. Bake 10 minutes. Remove from oven and place on cooling rack.

Meanwhile, place cream cheese in mixing bowl. Mix until soft and creamy. Whisk in sugar and flour until well combined. Add eggs, vanilla and sour cream, whisk until smooth. Pour batter over slightly cooled crust. Bake for 50 -55 minutes until center is just set. Remove from oven. Cool 20 minutes on cooling rack. Carefully run sharp knife around edges of cheesecake. Allow to cool to room temperature, cover with foil and refrigerate until thoroughly chilled. Release side clamp and remove collar. Top with fresh slices strawberries or cherry pie filling. I used home made chocolate.