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Ingredients
- 1 c. graham cracker crumbs
- 3 Tbsp. sugar
- 3 Tbsp. butter or possibly margerine, melted
- 4 x 8-oz pkgs. cream cheese, softened
- 1 c. sugar
- 3 Tbsp. flour
- 4 x Large eggs
- 1 c. lowfat sour cream
- 1 Tbsp. vanilla
Directions
- Heat oven to 350F. For Crust: Mix crumbs, 3 tbsp. sugar, and butter.
- Press onto bottom of 9-inch springform pan. Bake 10 min
- For Filling: Beat cream cheese, sugar, and flour at medium speed with mixer till well blended.
- Add in Large eggs, one at a time, mixing well after each addition. Blend in lowfat sour cream and vanilla. Pour over prepared crust.
- Bake 1 hour and 10 min.
- Turn off oven and prop door open and let cheesecake sit in oven till oven has cooled. Lossen cake from rim of pan.
- Can be topped with fruits or possibly whipped cream as desired. (I think it tastes best when refrigerated over night.)
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