Recipe(tried): New York Cheesecake (repost)

New York Cheesecake

CRUST:
1 cup graham cracker crumbs
1/2 cup sugar
1/2 stick (1/4 cup) butter, melted

CHEESECAKE:
(make sure all ingredients are at room temp)
4 pkgs. (8 oz each) cream cheese, softened
1 cup sugar
3 Tbsp. corn starch (or flour)
4 eggs
1 cup sour cream
1 Tbsp. vanilla
(Topping of your choice)

Preheat oven to 325 F.
Mix crumbs, sugar, and butter.
Grease sides of pan. Press onto bottom of 9 or 10-inch spring-form pan

Beat cream cheese, sugar, and flour at medium speed until well blended.

Add eggs, one at a time, beating well after each addition but do not overbeat.

Blend in sour cream and vanilla.

Pour over crust.

Bake 1 hour and 10 minutes. Turn oven off and let cake sit in oven with the door propped open until oven has cooled.

Loosen cake from rim of pan. Rim can be removed when completely cooled.

Best flavor is developed if refrigerated.

NOTE: adding extra sour cream or cream cheese doesn't hurt the recipe at all

TIPS
Here are a few suggestions that have worked well for me:

Make sure ALL of your ingredients are at room temperature.

Do not use margarine, use butter.

I recommend cornstarch instead of flour if your recipe calls for flour.

Do not overmix. Mix just until blended.

Put your cheesecake into a cold oven, do not preheat the oven. Bake on a cookie sheet.

After the cheesecake is done let it cool off in the oven. Turn the oven off and put a few pot holders in the oven door to let the warm air move out slowly and so the cheesecake is not rushed with cool air coming in. Leave it in there for at least 45 minutes this way. It won't overbake. When you take it out of the oven loosen the springform pan but don't remove it completely right away. Let it cool a little more before you completely take it off.

As for the crust don't use too much butter. Start with a little and add more if you need to.