1 3/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
5 (8-ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 large eggs
1 (8-ounce) container sour cream
Garnishes: chopped fresh strawberries, whole strawberries
Stir together first 3 ingredients. Press into bottom and 1 1/2 inches up sides of a lightly greased 9-inch springform pan.
Bake crust at 350 for 10 minutes. Cool on a wire rack.
Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add 1 cup sugar, flour, and vanilla, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream; beat just until blended. Pour mixture into prepared crust.
Bake at 350 for 1 hour and 5 minutes or until center is almost set. Remove cheesecake from oven; cool on a wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake, and release sides; garnish, if desired.
