Crust:
Combine these three ingredients and press into the bottom of a 9" springform pan. Bake in a preheated 325° oven for 10 minutes.
With mixer on lowest speed, beat cream cheese VERY gently so as not to incorporate any air into it. Gradually add sugar; then flour. Add eggs one at a time, beating gently still. Fold in sour cream and vanilla. Pour into springform pan. Place springform pan in a shallow dish. Fill with water about 1/3-12 way up side of springform pan. Bake in a preheated 450° oven for 10 minutes. Then reduce heat to 250° and bake 1 hour or until cheesecake is set. Allow cake to stand at room temperature until it is FULLY cooled. Do NOT refrigerate it until it is completely cooled to avoid cracking.
1 cup graham cracker crumbs
3 Tbsp. butter (softened)
3 Tbsp. sugar
4-8 oz. bars cream cheese (softened)
1 cup sugar
3 Tbsp. flour
4 eggs
1 cup sour cream
1 Tbsp. vanilla
Blessed is the man who perseveres under trial, because when he has stood the test, he will receive the crown of life that God has promised to those who love Him. James 1:12