New York Cheesecake

15 graham crackers crushed, 2 TB melted butter

4 8oz. pkgs cream cheese
1 1/2 c white sugar
3/4 c milk
1 c sour cream
1 tsp vanilla
1/4 c all purpose flour
4 eggs

Preheat oven to 350 degrees. Greas a 9" springform pan. In a medium bowl mix cracker crumbs and butter. Press into bottom of springform.

In a large bowl beat cream cheese, sugar, just until smooth. Blend in milk by hand then eggs one at a time by hand, mixing just enough to incorporate. Stir in sour cream, vanilla, and flour by hand until smooth. Let filling sit for apx 30 minutes. Pour into crust.

Bake in oven for 1 hour in water bath. Tun oven off and let cake cool with door shut for 5-6 hours. Don't check on cake at all. Chill in refrigerator overnight and until serving.

Tips: Letting the cheesecake mixture set for 30 minutes is a luxury that will help remove excess air. If you don't have time for this, that's ok. Wrap springform pan with at least two sheets of tin foil before putting in the water bath. Bake for 1 hour, then turn off the oven and let cool for several hours. Do not even open the door once, as this will cause the cake to crack.