All Recipes Cheesecake

Steps:

• Preheat the oven to 325 degrees F.
• For the crust: Melt the butter in a covered microwave-safe medium bowl in the microwave. Brush a 10-inch springform pan with some of the butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan, taking care to get the crust evenly into the edge. Bake until browned, 15 to 18 minutes. Let cool. Wrap the bottom of the pan and up the side with foil, and put the pan on a baking sheet.
• For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined. Add the heavy cream, and mix until just combined. Beat in the eggs one at time. Beat in the vanilla, lemon juice and lemon zest if using until just combined. (Do not overmix, or the cake will turn into a souffle!)
• Pour the filling into the crust. Bake until the cake is slightly golden and barely set in the middle, about 1 hour 20 minutes. Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.
• Run a thin knife or spatula between the cake and the pan to prevent the cake from cracking as it chills. (Mom's cheesecake usually cracked, since she didn't do this.) Refrigerate overnight before serving.

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F.
• To make the crust: In a small bowl, mix the cracker crumbs with the melted butter and the sugar together until evenly moistened. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake the crust until golden brown, about 10 to 12 minutes. Cool the pan on a rack.
• Lower the oven temperature to 325 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, or with a hand-held mixer, cream the cream cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. (Stop mixing and scrape down the sides of the bowl and beaters as needed.) Beat in the sour cream. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and cream. Pour the batter into the prepared pan.
• Bake until the top of the cheesecake is lightly browned, but the center still jiggles slightly, about 45 minutes. Cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate overnight before serving.
• To remove the cake from the pan, run a knife or offset spatula around the edges to release the edges from the pan. Open the springform pan and remove the ring.
• Cut the cheesecake into wedges and serve with berries or a raspberry sauce if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
• In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.
• Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
• For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.
• Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.
• For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
• Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
• Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
• Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
• Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
• Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
• Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
• For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
• Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Break the graham crackers into pieces, then pulse in a food processor with the sugar until finely ground; drizzle in the melted butter and pulse to combine. Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.
• Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla.
• Pour the batter into the prepared crust. Transfer to the oven and bake until the edge is set but the center still jiggles slightly, 1 hour to 1 hour 10 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 20 minutes. Remove from the oven and run a knife around the edge of the cheesecake to loosen. Transfer to a rack and let cool completely, then refrigerate until set, at least 4 hours or overnight.
• Top with homemade fruit sauce (see below).
• Rasberry-Rose
• Combine 3 cups raspberries, 1 1/2 cups rose wine, 1 cup sugar, 1 strip orange zest, the juice of 1 orange, 2 teaspoons vanilla and a pinch of cinnamon in a saucepan. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until reduced by half, 30 to 40 minutes. Whisk 2 teaspoons cornstarch with 3 tablespoons water; whisk into the sauce until thickened, 3 minutes. Strain the sauce through a fine-mesh sieve, using a ladle to push it through. Let cool, then cover and refrigerate. (Makes 1 1/2 cups.)
• Honeydew-Avocado
• Puree 2 cups cubed honeydew melon, 1 small peeled and pitted avocado, 1/3 cup sugar and the juice of 1 lime until smooth. If the sauce is still lumpy, strain through a fine-mesh sieve, using a ladle to push it through. Cover and refrigerate. (Makes 1 3/4 cups.)
• Mango-Coconut
• Combine 2 cups coconut water and 1/2 cup sugar in a saucepan and bring to a simmer, stirring occasionally; cook until reduced to 1/2 cup, 10 to 15 minutes. Add 2 chopped mangoes and cook until just tender, 3 minutes. Remove from the heat and add the juice of 1 lime and 1/2 teaspoon vanilla. Puree until smooth, then strain the sauce through a fine-mesh sieve, using a ladle to push it through. Let cool; cover and refrigerate. (Makes 1 3/4 cups.)
• Maple-Blueberry
• Combine 3 1/2 cups fresh or frozen blueberries, 1 cup water, 1/2 cup maple syrup, 1/4 cup sugar, the juice of 1 lemon and 1 teaspoon vanilla in a saucepan. Bring to a boil, stirring occasionally, then lower the heat and simmer until reduced by half, 20 to 30 minutes. Strain the sauce through a fine-mesh sieve, using a ladle to push it through. Let cool; cover and refrigerate. (Makes 1 3/4 cups.)
• Strawberry-Rhubarb
• Toss 2 cups sliced fresh or frozen rhubarb, 1 pound quartered strawberries and 3/4 cup sugar in a saucepan; let sit until juicy, 20 minutes. Add 1/4 cup water, bring to a simmer and cook, stirring occasionally, until very tender, 15 to 20 minutes. Strain the sauce through a fine-mesh sieve, using a ladle to push it through. Let cool, then cover and refrigerate. (Makes 1 1/2 cups.)
• Apricot-Ginger
• Combine 1 cup dried apricots, 1/3 cup sugar, 3 thin slices ginger, 1 1/4 cups water, 1/2 cup cranberry juice and the juice of 2 lemons in a saucepan. Bring to a boil, stirring occasionally, then reduce the heat, cover and simmer until the apricots are very soft, 10 to 15 minutes. Let cool; discard the ginger. Puree until smooth, then cover and refrigerate. Stir in up to 1/2 cup water if the sauce seems thick. (Makes 2 cups.)

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.

Steps:

• Cream together cheese, sugar, and vanilla.
• Add eggs, one at a time. Mix well.
• Add cornstarch, whipping cream and salt.
• Mix on high speed for 3 minutes.
• Add lemon juice.
• Pour into prepared 10 inch crust in springform pan.
• Bake 1 hour 15 minutes in a 350 degree oven.
• Allow to cool in oven with door ajar for 1 hour.
• Remove and cool on rack until cheesecake reaches room temperature.
• Chill 12 hours before removing from pan.
• Top with desired fruit.

Steps:

• Bring all ingredients to room temperature (this helps to prevent cracking).
• MIX crumbs, 3 tablespoons sugar and butter;.
• press onto bottom of 9-inch springform pan. (using a hamburger press handle works great for this!).
• Bake at 325°F for 10 minutes.
• MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
• Blend in sour cream. mix well
• Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Do not over mix!
• Pour over crust.
• Run a knife through to remove any air bubbles.
• BAKE 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. 325 °F for a silver springform pan 300 °F if using a dark nonstick pan
• Crack oven door open slightly and allow cheesecake to temper for about 30 minutes.
• Run knife around rim of pan to loosen cake;.
• Remove rim of pan.
• Refrigerate 4 hours or overnight. (This is a must!).
• Top with cherry pie filling and garnish, if desired.
• Variation, 1/3 cup seedless strawberry jam can be dropped in spoonfuls over the batter and cut through the batter several times for marble effect before baking.
• Variation #2 Cook above recipe and add 10 minutes before bake time ends. Mix 1 cup sour cream, 2 Tbsp sugar, and 1 tsp vanilla together and carefully spread over cheesecake and bake 10 minutes longer. When serving, top with mixed berries!
• Variation #3 Before serving, melt caramels in the microwave until smooth, stir in chopped pecans in desired and spoon on top of each slice.
• Variation #4 Before serving, Crush us peanut butter cups press lightly into top of cheescake and drizzle with chocolate syrup.
• Variation #5 Before serving, Cut cheesecake into cubes if desired, and drizzle with melted chocolate. Refrigerate for chocolate to harden.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a food processor, combine graham crackers, 2 tablespoons sugar, butter and cinnamon. Pulse until smooth. Press into the bottom of an 8x12 inch baking dish.
• In the food processor, combine cream cheese, 1 cup sugar, eggs and vanilla. Process until smooth. Pour over crust.
• Bake in preheated oven for 25 to 30 minutes, or until filling is set. Allow to cool for 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together sour cream, sugar and vanilla. Spread over top of cheesecake. Bake in preheated oven for 10 to 15 minutes.

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 4-in. springform pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack., In a small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until combined. Stir in lemon juice and peel. , Pour over crust. Return pan to baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). , Combine topping ingredients; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan just before serving.

Steps:

• Beat the cream cheese,eggs,sugar and vanilla in a mixing bowl with a electric mixer until smooth.
• Spoon into pie shell.
• Bake at 325 for 45 minutes.
• I have made this with fresh fruit and also used canned blueberries.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
• Using an electric mixer, beat the butter, cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time, until blended. Stir in the heavy cream, cornstarch and vanilla.
• Wrap the bottom of the springform pan with aluminum foil. Line a roasting pan with a damp kitchen towel. Place cheesecake pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan. Bake for 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

Steps:

• Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
• Cheesecake: All above ingredients should be at room temperature before your begin.
• Start by beating the cream cheese until light and fluffy.
• Keep the mixer on a low setting throughout the beating and mixing process.
• Add the sugar a little at a time and continue beating until creamy.
• Add one egg at a time and beat after each egg.
• When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
• Add the sour cream last and beat well.
• Pour cream cheese into the spring pan.
• Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
• When time is up, turn oven off, prop open oven door and leave in oven for one hour.
• After one hour, remove from oven.
• Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
• A cheesecake should season.
• The wait is worth it.
• The flavor ripens and becomes enriched.

Steps:

• Make the crust: Preheat the oven to 350˚ F. Toss the graham cracker crumbs, melted butter and sugar in a medium bowl until well combined. Firmly press into the bottom and 1 inch up the side of a 9-inch round springform pan. Bake until firm and a few shades darker, about 10 minutes. Transfer to a rack to cool completely. Reduce the oven temperature to 300˚ F.
• Meanwhile, make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the heavy cream until combined. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the lemon juice and vanilla. Pour the filling into the cooled crust.
• Bake until the cheesecake is set around the edges but the center still jiggles slightly, 1 hour to 1 hour 25 minutes. Turn off the oven. Keep the cheesecake in the oven with the door ajar slightly, 20 minutes.
• Remove the pan from the oven and run a knife around the edge of the cheesecake to loosen. Transfer the pan to a rack and let the cheesecake cool completely, then refrigerate until set, at least 4 hours or overnight. Remove the springform ring, then slice the cheesecake.
• Drain two 14.5-ounce cans tart cherries, reserving 1/3 cup liquid. Combine the drained cherries, 1 cup bottled tart cherry juice, 2/3 cup sugar, 1/2 vanilla bean (add the pod and the seeds) and a pinch of salt in a saucepan. Simmer until syrupy, 20 minutes. Whisk 2 tablespoons cornstarch into the reserved cherry liquid, then pour into the saucepan. While stirring, bring to a boil and cook 1 more minute. Remove from the heat and stir in 1/4 teaspoon almond extract; let cool. Discard the vanilla bean. Refrigerate until chilled.
• Heat 2/3 cup heavy cream and 1/2 cup malt powder in a saucepan over medium heat, whisking, until the powder is dissolved and the mixture is steaming. Pour over 6 ounces chopped semisweet chocolate in a bowl; let stand 3 to 5 minutes. Stir until smooth, then let stand until thickened, 20 to 40 minutes. Pour over the cheesecake and spread with the back of a spoon. Sprinkle with chopped malt balls. Let set about 20 minutes.
• Slice a 2-inch piece of ginger into thin rounds. Combine the ginger with 1/4 cup sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat; cook until syrupy, about 10 minutes. Let cool, then remove the ginger and stir in 1/2 teaspoon lime zest. Toss the ginger-lime syrup with 3/4 cup chopped pineapple, 2 chopped kiwis and 1/2 chopped mango.

Steps:

• Beat cream cheese, sugar, vanilla and eggs together until smooth Place an Oreo with frosting side up in the bottom of a lined muffin cup.
• Top with cream cheese mixture.
• Top that with crushed Oreo tops.
• Bake at 325° for 25 minutes.
• Remove from oven and cool.
• Melt shortening and chocolate chips until smooth.
• Drizzle over cooled cheesecakes.

Steps:

• Mix 1st 5 ingredients together well and keep aside.
• Crush graham crackers (can put in ziplock and pound bag until crushed).
• mix in butter and icing sugar.
• pour into pie plate.
• cook crust for 5-10 minutes at 300°F.
• let cool.
• Pour cheese mixture over crust and bake in 300F oven for 40 minutes.

Steps:

• Preheat oven to 300 degrees.
• Brush a 9-inch springform pan generously with melted butter.
• For crust: Melt butter, stir in cookie crumbs and sugar.
• press the mixture into the bottom of the pan, spreading evenly with the back of a spoon.
• Bake until lightly toasted- about 13-15 minutes.
• Remove from oven and cool.
• For the cheesecake: In an electric mixer with a paddle attachment, beat cream cheese on low speed until soft and smooth.
• Add sugar, vanilla and salt and continue beating until light and creamy- 3-4 minutes.
• Add eggs one at a time, beating until smooth and scraping down the sides after each addition.
• Stir in zest.
• Pour batter into springform pan and bake until done (center will be slightly jiggly)- 1-1 1/2 hours.
• Turn oven off and leave door slightly open for 1 hour.
• Transfer to refrigerator and chill overnight.
• Remove sides of springform and cake on pan base.

Steps:

• Pre-heat the oven to 350 degrees.
• Butter a medium sized spring form pan with 1 tablespoon butter.
• Melt remaining 2 tablespoons butter.
• Mix the cinnamon, brown sugar, and graham cracker crumbs together, then stir in the melted butter.
• Coat the crumbs well with the butter, then press them into the bottom of the spring form pan.
• Place pan in the refrigerator for 30 minutes.
• Whip the cream cheese in a mixer.
• With the mixture running slowly, sprinkle in the sugar and cornstarch, then add in the eggs and vanilla.
• Slowly add the cream or half and half until all ingredients are well mixed.
• Pour into the spring-form pan.
• Place the pan on a cookie sheet and bake for 40-45 minutes or until the top begins to brown and the cake is firm.
• Cool at room temperature and refrigerate.
• Serve well chilled.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl until mixture resembles wet sand. Transfer to the prepared pan. Use the bottom of a measuring cup to press crumbs firmly into an even layer.
• Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and let sit on a wire rack until completely cool. Leave the oven on.
• While the crust is cooling, beat cream cheese in a stand mixer fitted with the paddle attachment on low speed until smooth.
• Add sugar, sour cream, and vanilla. Scrape down the bottom and sides of the bowl and continue to beat until combined.
• Gently whisk one egg with a fork in a small bowl; add to the cream cheese mixture and beat just until combined. Repeat with each remaining egg, whisking and adding just one at a time.
• Remove the bowl from the stand mixer and firmly bang it on the counter a few times to release any large air bubbles.
• Place the springform pan (with the cooled crust) in an oven bag. Fold down the excess and wrap the pan in a layer of heavy-duty aluminum foil. Pour cheesecake mixture into the pan.
• Place the springform pan in a large roasting pan and move it to the lower rack of the oven.
• Pour 2 inches of boiling water into the roasting pan. Bake cheesecake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 ½ hours. Tent the cheesecake with a sheet of foil if the top is browning too much during baking.
• Turn off the oven; keep the oven door closed and let the cheesecake cool slowly for 2 hours.
• Remove from the oven. Take the springform pan out of the water bath and set it on a cooling rack; let sit until it comes to room temperature, about 2 more hours. Place in the refrigerator until fully set, 8 hours to overnight.
• Run the tip of a knife around the edges of the pan. Unhinge the lock and remove the pan sides. Use a warm, clean knife to cut every slice. Top slices with cherry pie filling. Keep leftovers in the refrigerator.

Steps:

• In a small bowl, combine cracker crumbs and sugar; cut in butter until crumbly. Grease the sides only of a 9-in. springform pan; press crumb mixture onto bottom of pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour filling onto crust. Return pan to baking sheet. , Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Serve with Raspberry Sauce and Sour Cream Topping if desired. Refrigerate leftovers.

Steps:

• Crust.
• MIX crumbs, sugar, and butter; press onto bottom of 9-in. springform pan. Bake at 325 for 10 minutes if using a silver springform pan. (Bake at 300 for 10 minutes if using a dark nonstick springform pan.).
• Filling.
• MIX cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, mixing on low speed just until well blended. Pour over crust.
• BAKE at 325 for 65 - 70 minutes or until center is almost set if using a 9-inch silver springform pan. (Bake at 300 for 65 - 70 minutes or until center is almost set if using a 9-inch dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.