| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| Crust | ||
| 1 1/2 | cups | graham cracker crumbs |
| 1 | tablespoon | sugar |
| 5 | tablespoons | unsalted butter -- melted |
| Filling | ||
| 40 | ounces | low fat cream cheese |
| 1 1/2 | cups | sugar |
| 1 | cup | low fat sour cream |
| 1 | tablespoon | all-purpose flour |
| 4 | whole | eggs |
| 2 | teaspoons | vanilla extract |
| Heat oven to 300°F. Wrap springform pan in aluminum foil. Mix graham cracker crumbs, sugar, and butter together until crumbs are well moistened. Spread on the bottom of a 9" springform pan and press down. Bake for 10 to 15 minutes. Remove to rack to cool while preparing filling. Increase oven temperature to 350°F. Beat cream cheese together while slowly adding sugar and flour until well incorporated. Beat in sour cream and vanilla until mixed. Add eggs one at a time and beat until mixed. Don't over beat. Pour filling over crust. Place pan in a roasting pan. Put pan in oven and pour warm water to fill roasting pan until it comes half way up the springform pan. Bake for 1 1/4 hours or until top is light brown and center barely jiggles. Remove from water bath and allow to cool for two hours. Refrigerate for at least 6 hours. Makes 12 servings |
| Per Serving: 459 Calories; 25g Fat (49.3% calories from fat); 14g Protein; 44g Carbohydrate; trace Dietary Fiber; 140mg Cholesterol; 769mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 4 Fat; 2 Other Carbohydrates. |