Ingredients
- 9 graham crackers, finely crushed
- 1 cup sugar
- 3 tablespoons sugar
- 5 tablespoons butter, melted
- 40 oz. cream cheese, softened (I used five 8 oz. packages of Philadelphia brand)
- 3 tablespoons flour
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 4 eggs
* The measurements given above are just guidelines. Please feel free to adjust the quantities according to your preferences. Like it sweeter? Add more sugar! Like it less sweet? Leave out some sugar. Like vanilla? Put in more! You get the idea. *
Preheat oven to 325 degrees.
Mix crumbs, butter, and 3 tbsp. sugar in a mixing bowl. Mix until the crumbs are slightly moistened (add more butter if needed).
Line a 13 x 9 inch pan with foil. Press the crumbs onto the bottom of the pan.
Bake the crust for 10 minutes, and remove from oven.
Beat cream cheese, 1 cup sugar, flour, and vanilla extract until well blended. Add in the sour cream, and continue to blend.
Add the eggs, one at a time. Beat on low speed until well blended.
Bake 40 minutes, or until center is almost set.
Cool completely, and refrigerate 4 hours (you can put it in the freezer if you are pressed for time).
You may serve plain, or top with fresh fruits, or pie filling.
