Cheesecake

Who doesn't love Cheesecake? I love cheesecake! Cheesecake can be intimidating to make but honestly, it's so easy! Just remember to make sure that your cream cheese is at room temp, and don't over beat your batter. And NEVER peek while it's baking--just be patient! Here's how you do it--

• 15 graham crackers, crushed--I just stick them in the food processor and let it do it's job
  
• 3 tablespoons butter, melted
• 2 tablespoons of white sugar

• 4 (8 ounce) packages Philadelphia Cream Cheese--Must be at Room Temp.--either let it set out for a few hours or cut into squares and microwave on low for 30-45 seconds
  
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream--room temp
  
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose WHITE flour--don't use wheat
  

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs and sugar with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. DON'T OVER BEAT! Pour filling into prepared crust. It's okay to taste it, it's good!
   
4. Bake in preheated oven for 1 hour. NO PEEKING! Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
5. Top with fresh fruit or drizzle Strawberry Sauce, Berry Sauce or Hot Fudge over the top and ENJOY!