1½ cups finely crushed graham crackers
1 Tbsp. Sugar
½ cup butter, melted
For crust, in a bowl combine graham crackers, the 1 Tbsp. Sugar. Stir in melted butter.
Press crumb mixture onto the bottom & 2 in. up the sides of an 8- or 9-inch spring form pan. Set aside.
3- 8-oz pkgs. Cream cheese, softened
1 cup sugar
2 Tbsp. All-purpose flour
1 tsp. vanilla
¼ cup milk
3 slightly beaten eggs
For filling, in a large mixing bowl beat cream cheese, the 1-cup sugar, flour & vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs.
Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake @ 375° for 40-45 min. for an 8-inch pan, about 35 min for a 9- inch pan, or until a 2 ½-inch area around the outside edge appears set when gently shaken.
Cool in pan on a wire rack for 15 min. Using a sharp small knife, loosen the crust from sides of pan; cool for 30 min. more. Remove the sides of the pan; cool cheesecake completely on rack. Cover & chill at least 4 hours before serving.