Ingredients:

For the crust:

- 1 1/2 cups graham cracker crumbs

- 1/4 cup granulated sugar

- 1/2 cup unsalted butter, melted

For filling:

- 3 packages (8 ounces) cream cheese, softened

- 1 cup granulated sugar

- 3 large eggs

- 1 teaspoon vanilla extract

- 1/2 cup sour cream

- 1/4 cup all-purpose flour

Instructions:

1. Preheat oven to 325°F (163°C).

2. In a medium bowl, stir together graham cracker crumbs, sugar and melted butter until smooth. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.

3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix vanilla extract, sour cream and flour until smooth.

4. Pour the filling into the springform pan. Smooth the top with a spatula.

5. Bake the cheesecake in the preheated oven for 45-50 minutes or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.

6. Remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight before serving.

7. When the cheesecake is ready to serve, empty the sides of the springform pan and cut the cheesecake into pieces. Enjoy!