Basic Cheesecake

If you're looking for a recipe that'll result in a light and fluffy cheesecake don't use this one. This is a standing-up-fork-holding, rib-sticking, thick, rich, teeny-tiny slice only cheesecake. Best served very cold with a huge glass of milk to wash it down.

• Ready In: 3 hrs 25 mins
• Serves: 10
• Yields: 1 cake

Ingredients

• 3 (8 ounce) packages cream cheese, neuchatel
• 1  tablespoon vanilla extract
• 3  tablespoons flour
• 1⁄2 cup sour cream
• 1  cup sugar
• 1⁄8 teaspoon ground cloves
• 3  eggs
• 10  inches graham cracker crust, pre-packaged

Directions

1. Soften cream cheese.
2. Combine cream cheese, vanilla, flour, sour cream and sugar then blend until smooth.
3. Add cloves and 1 egg, blend on low until just mixed.
4. Add rest of eggs, one at a time, until just blended.
5. **Very important to not overbeat the mixture.
6. Pour into prepared crust.
7. Bake at 350 degrees for 55-65 minutes until top is lightly browned and center is firm.
8. Chill 2 - 4 hours, serve.