2 cups graham cracker crumbs
6 tablespoons sugar (or honey sucanat)
6 tablespoons butter, melted
5 pkg. (8 oz. each) cream cheese, softened
1 cup sugar (or honey sucanat)
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
Preheat oven to 325ºF for 13x9 pan, or 300ºF for springform. If making in 13x9 pan, line with foil, extending ends over sides of pan. Mix cracker crumbs, 6 Tbsp. sugar, and butter until mixed. Press mixture firmly in bottom of pan (and up the sides, if using springform). Bake crust 10 minutes.
In the bowl of an electric mixture beat cream cheese, 1 cup sugar, flour and vanilla on medium speed until well blended. Mix in sour cream. Add eggs one at a time, until blended. Pour mixture over crust.
Bake until center is almost set, about 40 minutes in 13x9, or 75-80 minutes in springform pan. Cool completely. Refrigerate a minimum of 4 hours, or overnight. Remove cheesecake from 13x9 pan by lifting foil “handles”, or from springform pan by releasing the clasp. Cut into pieces and serve plain, or with strawberry sauce drizzled over top. Enjoy!