Cooking Time: 7 Hours
Yields: 12 Servings (9 inch springform pan)
15 graham crackers, crushed
1/4 cup butter, melted
4 pkgs cream cheese
1 1/2 cup sugar
3/4 cup milk
1 cup sour cream
1 TBSP vanilla extract
1/4 cup all-purpose flour
- Preheat oven to 350 degrees. Grease a 9 inch springform pan. (I didn't have a springform pan so I used a 9 inch non-stick pan and just served it out of that. I also wasn't able to use all the cheesecake mixture due to the pan not being big enough, but it worked well.)
- In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
- 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. Pour filling into prepared crust.
- Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. (Mine still cracked some) Chill in refrigerator until serving.