Chad's New York Cheesecake

This is really Chad, but I can't post to the blog, so I'm signed in under Mel's account.



Crust:

• 1lb graham crackers, crushed
• 1 cup butter, melted
• 1/4 cup sugar
• 1 teaspoon vanilla

Filling:

• 5 (8 ounce) packages cream cheese
• 1 1/2 cups sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1/2 cup flour
• 1 tablespoon vanilla
  

Directions

1. Preheat oven to 350 degrees. Grease a 12 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter, vanilla, and sugar. Press onto bottom and up the sides of springform pan.
3. Line the entire outside of the pan with at least two layers of aluminum foil.
   
4. Pre-bake crust in oven for 10 minutes.
   
5. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
6. Boil water for water bath.
7. Place cheesecake onto baking sheet with at least one inch lip that the springform pan will fit into. After cheesecake is in pan, pour water to create the water bath.
   
8. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

This fills up the entire 12 inch springform pan. If you are using a smaller pan, make sure to adjust the recipe accordingly!