Servings: 16

3 (8-ounce) packages cream cheese, at room temperature 3 (8-ounce) packages cream cheese, at room temperature
1 cup sugar 1 cup sugar
5 large eggs, at room temperature 5 large eggs, at room temperature
2 teaspoons vanilla extract 2 teaspoons vanilla extract
1/4 teaspoon salt ¼ teaspoon salt
1/4 cup all-purpose flour ¼ cup all-purpose flour
1 (8-ounce) container sour cream, at room temperature 1 (8-ounce) container sour cream, at room temperature

Use may use any crust recipe that you would like with this recipe.  You may also add any flavors to the cheesecake to your liking ...
Filling: subheading: Filling:
All Ingredients need to be at room temperature before beginning.
Beat cream cheese until light and fluffy (You can add the 1 cup of butter as listed as an optional ingredient).
Keep mixer on a low setting during the mixing and beating process.
Add sugar gradually and continue beating cream cheese until mixed through.
Add eggs one at a time and continue to beat until blended.
Measure the vanilla, salt and flour, pour into the cream cheese and egg mixture and beat until smooth.
Add the sour cream and beat well.
Pour cheesecake filling into a springform pan using whatever crust you want.
Bake in a preheated 325 oven for 1 hour 15 minutes.  Be sure and place a pan of hot water in the oven to help keep the cheesecake moist.
Turn off oven and prop open the oven door and let cheesecake rest in the oven for another hour.
Refrigerate cheesecake for 24 hours to allow the flavors to blend, it's well worth the wait!