New York Cheesecake

Amount	Ingredient
1 1/2 c	graham cracker crumbs
3 tablespoons	sugar
5 tablespoons	margarine or butter, melted
4 (8 oz.) pkg	Regular cream cheese - softened
1 (8 oz.) pkg	Light cream cheese - softened
1 c	sugar
4 ea	eggs
1 cup	sour cream
3 tablespoons	flour
1 teaspoon	vanilla extract

Mix cracker crumbs and margarine or butter in bowl. Press on bottom of 9-inch springform pan Bake crust at 325°F for 10 minutes. Beat cream cheese and sugar in bowl with electric mixer at medium speed until creamy. Beat in flour and vanilla until well blended. Blend in sour cream. Add eggs, one at a time, mixing well after each addition. Spread mixture into prepared crust. Bake at 300°F for 1 hour and 5 minutes or until almost set. Loosen cake from sides of pan; cool before removing rim of pan. Cool on wire rack at room temperature. Refrigerate at least 4 hours.

I use one package of light cream cheese in this recipe because I prefer a creamier cheesecake. If you like a more dense cheesecake, use 5 packages of regular cream cheese, however I don't recommend using more than one or two packages of light cream cheese in this recipe.

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