NEW YORK CHEESECAKE
WITH ADDED SOUR CREAM TOPPING

FOR THE CRUST:
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter or margarine, melted

Mix crumb, 3 tablespoons sugar and butter; press firmly onto bottom of 9-inch springform pan.

Bake at 325 degrees F for 10 minutes.

FOR THE FILLING:
5 pkgs (8 ounces each) Philadelphia Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs

Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition; just until blended. Pour over baked crust.

Bake at 325 degrees F for 1 hour and 5 minutes or until center is almost set.

FOR THE TOPPING:
1/2 pint (1 cup) sour cream
1/4 cup sugar
1 teaspoon vanilla

Mix together all ingredients while cake is baking. Pour topping on cake as soon as it comes out of the oven. Spread with spoon. Cool several hours before serving.

HINT: Don't overbake, the cake should still be a bit soft in the center, but not runny. A knife blade inserted should have a thick cheesecake batter on it when removed. A baked cheesecake should have a dull, not shiny finish.

Let cool to room temperature before refrigeration. To keep the cake from condensation do not cover the cheesecake until it is completely cooled and chilled all the way through.

Before releasing the cheesecake from the pan, run a knife around the sides of the cooled cake to loosen it from the pan. After you remove the outside ring, leave the cake on the pan bottom for serving.