Cheesecake (new York Style)

This is the only cheesecake recipe I use. Creamy with just the right amount of sweetness. I've made this cheesecake many times and it always comes out perfect-no cracking. Good with any desired topping.

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 1 cheesecake

Ingredients

• 1 1⁄2 cups graham cracker crumbs
• 4  tablespoons sugar
• 4  tablespoons butter or 4  tablespoons margarine, melted
• 2 (8 ounce) packages  neufchatel cheese, softened
• 3 (8 ounce) packages cream cheese, softened
• 1  cup sugar
• 3  tablespoons flour
• 1  tablespoon vanilla extract
• 3  eggs
• 1⁄2 cup sour cream
• 1 (14 ounce) can sweetened condensed milk

Directions

1. MIX crumbs, 4 Tablespoons sugar, and butter; press into bottom of 9-inch springform pan.
2. Bake at 350 degrees for 10 minutes.
3. MIX creamcheese, 1 cup sugar, flour, and vanilla with electric mixer on medium speed until well blended.
4. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended.
5. Blend in sour cream and sweetened condensed milk.
6. BAKE 1 hour or until center is almost set.
7. Run knife or metal spatula around rim of pan to loosen cake.
8. Refrigerate 4 hours or over night.
9. Remove rim of pan before cutting.
10. Garnish as desired.