This is a nicely flavored cheesecake with a slightly soft texture - someday I'm going to try stirring in candy bar or cookie chunks.

Chantal's New York Cheesecake, slightly revised

15 graham crackers, crushed
3 Tbsp butter, melted
(sometimes I add a teaspoon of sugar)

4 8-ounce pkgs cream cheese
1 1/2 cups sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 Tbsp vanilla extract
2 Tbsp flour (original recipe says 1/4 cup)

Preheat oven to 350 degrees. Grease a 9" springform pan. Have all ingredients at room temperature. Place a pan of very hot water on the baking rack under the rack where you will place the cheesecake.

Mix graham crumbs with melted butter (and tsp sugar, if using). Press onto the bottom of the springform pan.
Beat the cream cheese on low until it is smooth.
Gradually add the sugar. Blend in milk, then eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, and flour. Pour into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and quickly run a knife around the edge of the cheesecake to loosen from pan sides. Let the cheesecake cool with the door open just a bit (prop open with a wooden spoon), 5 or 6 hours. Chill till serving time.