Ingredients:

Crust:
1 1/4 cups graham cracker crumbs (about nine 5 x 2 1/4-inch crackers)

1/4 cup butter or margarine, melted

1 tablespoon sugar

Filling:
3 packages (8 ounces each) cream cheese, softened***

1 can Sweetened Condensed Milk

1/4 cup all-purpose flour

3 Eggs, room temperature***

1/2 cup sour cream

1 tablespoon lemon juice

1 teaspoon vanilla


Sauce:
1 small bag (8-10oz) frozen strawberries (or fruit of your choice)

¾ cup sugar
(pulse in food processor and strain out seeds. Cook to sauce consistency over medium heat stirring constantly) let cool


Directions:

1.
Preheat oven to 300°F. For crust, combine graham cracker crumbs, butter and sugar until well blended. Press crumb mixture into bottom of Springform Pan. Bake 10 minutes. Remove from oven to cooling rack.

2. For filling, beat cream cheese, sweetened condensed milk and flour at medium speed of electric mixer until smooth. Do not overbeat - this causes cracks :) Add eggs, one at a time; mix at low speed just until blended. Stir in sour cream, lemon juice and vanilla. Pour filling into crust.

3. Bake 55-60 minutes or until center appears nearly set when gently shaken (the center will firm as it cools). Remove from oven to cooling rack. Immediately run releasing tool around sides of cake to loosen from pan; cool completely. Cover; refrigerate at least 4 hours or overnight. Release collar from pan. To serve, top with sauce if desired. Cut into wedges.

***Cheesecake cracks if the ingredients are too cold and the batter is worked too long in the mixer. I also like to place a small pan of water on the bottom rack to humidify the oven.