Prep Time: ? minutes | Total Time: ? | Yield: Serves 6



  • 3/4 cup flour
  • 2 Tablespoons sugar
  • Dash salt
  • 1/4 cup butter or margarine
  • 1 cup crushed graham crackers


  • 3 boxes of Philly cream cheese (8-oz)
  • 1 cup sugar
  • 1/4 cup flour
  • 2 teaspoons vanilla
  • 6 eggs
  • 1 cup of sour cream


  1. Heat oven to 400 degrees.
  2. Place graham crackers into a large seal-able bag, crush with a rolling pin.
  3. In a medium sized mixing bowl, combine 3/4 cup of flour, 2 Tablespoons sugar, and dash salt. Using a pastry blender or fork, cut in butter or margarine until mixture resembles course crumbs.
  4. Mix in one cup graham crackers. Press onto bottom of 9-in. Springform pan lined with parchment paper. Bake at 400 degrees for 10 minutes.
  5. Reduce oven temperature to 325 degrees.
  6. In a large mixing bowl, beat cream cheese and sugar.
  7. Add flour and vanilla, blend.
  8. At a low speed, add eggs one at a time until mixed.
  9. Add sour cream and mix until blended and creamy. Pour onto crust.
  10. Bake at 325 degrees for 60-75 minutes until the cake is just set (slightly jiggly.)


  • Start with ingredients at room temperature. It mixes better and helps the cake to become creamy.
  • Wrap bottom of Springform with foil and place pan into large roasting dish filled with 1/2-in. of water while baking. it helps the cake to bake more evenly and keep shte cake moist.
  • After baking, have the cake cool down in the oven with the oven turned off and the door open. It helps to prevent cracking.
  • When you are able to hold the Springform pan, place in refrigerator overnight.
  • To get the cake out of the Springform; heat a cup of water. Place a butter knife in the water then dry with a towel. Using an up and down motion, loosen the cake from the sides of a pan, then open the ring and remove from the cake.
  • To place onto plate, remove Springform bottom and slowly remove the parchment paper while placing onto plate.
  • It’s a lot easier than it looks, it just takes practice.

Recipe Origin:  Momocracy blog

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