Adam's mother's cheesecake

This was supposed to be a secret. Enjoy!

1/2 cup flour

7 bars (8oz. bars) cream cheese @ room temp.

2 1/4 cups sugar

1 cup sour cream

1 1/2 tsp. pure vanilla extract

5 large eggs @ room temp.

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crust

1 pkg. graham crackers crushed

6 tbl. sugar

1/4 cup melted butter

1) Preheat oven to 350. On a lightly floured surface, roll out cheesecake crust slightly thicker than 1/8 inch. Place a 10" springform pan on top as a guide, then cut out the dough. Slide dough onto the base.

2) Attach sides to pan: wrap exterior of pan in 2 layers of foil (bottom too). Freeze crust in pan 15 minutes.

3) Transfer the pan to a baking sheet, and bake until golden (18 minutes plus or minus). Transfer the pan to a wire rack to cool, and leave the oven on.

4) Put cream cheese in the bowl of an electric mixer fitted with paddle attachment, and mix on medium until fluffy (about 3 minutes).

5) Stir sugar and flour together in a large bowl. With mixer on low speed, add sugar mixture to bowl slowly and steadily, and mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, mixing each until just combined (do not overmix). (KS note: SERIOUSLY do not overmix. It gets weird.)

6) Butter sides of cake pan. Pour cream cheese filling over crust. Set pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up the sides of the roasting pan.

7) Bake for 45 minutes, reduce temp to 325, and bake until cake is golden and set, but still jiggly in the middle ( about 30 minutes). Turn oven off, and leave the cake in the oven with the door slightly ajar, 1 hour.

8) Transfer cake pan to rack, and let it cool completely. Refrigerate uncovered for 6 hours, or overnight. Before unmolding, run a knife around the edge of the cake.