Crust 1 cup graham cracker crumbs 3 T's sugar 3 T's butter or margarine, melted Filling 4 ~ 8 ounce packages cream cheese, softened 1 cup sugar 3 T's flour 1 T vanilla 1 cup sour cream 4 eggs Crust Mix crumbs, 3 tablespoons sugar and butter; press onto bottom of 9 ~ inch spring form pan. Bake at 325° for 10 minutes if using a silver spring form pan. { Bake at 300°F for 10 minutes if using a dark nonstick spring form pan. } Filling Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, 1 at a time, mixing on low speed after each egg, just until blended. Pour over crust. Bake at 325° for 1 hour to 1 hour 5 minutes or until center of the cheese cake is almost set. If using a silver spring form pan. { Bake at 300° for 1 hour to 1 hour 5 minutes or until center is almost set if using a dark nonstick spring form pan. } Remove from the oven and run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight before serving. Serve with your favorite topping. Serves 6 to 8