Classic New York Cheesecake
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons butter or margarine, melted
- 5 packages (8 oz. each) cream cheese
- 1 cup sugar
- 3 tablespoons flour
- 1 tablespoon vanilla
- 1 cup sour cream
- 4 eggs
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press onto bottom of pan. Bake 10 min.
BEAT cream cheese, 1 cup sugar, the flour and vanilla with electric mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours or overnight. Arrange fruit on cheesecake just before serving; brush with jam. Store leftovers in refrigerator.