3 8oz pkgs cream cheese
3 eggs
1 pint sour cream
1 cup sugar
1 tblsp vanilla
1 tblsp flour
graham cracker crumbs for crust (optional)
fruit topping (optional)


Preheat oven to 350 degrees.

Beat cream cheese and sour cream until smooth and fluffy.

Beat in eggs, one at a time.

Stir in sugar, vanilla, and flour until mixture is smooth.

Pour into 9" springform pan and bake for 1 hour.

Let cool completely, then remove side of pan.

This cheesecake freezes well. This cake is very rich, if you're watching your fat, it turns out pretty good with the ligh cream cheese and the low fat sour cream.

LIZ BEHN (former DMM person, Helen Roche's co-worker)