Cheesecake

For once, my cheesecake turned out decent - it is not hard and does not crack. I think the secret is in the baking, 10 mins high and 45 mins slow....This is the recipe I got from my friend Noraini Tusin (Nora Aronson)

New York Cheesecake
Ingredients
2 1/2 Cups graham cracker crumbs (Keebler or Honey Maid)
1 1/2 sticks of butter (melted)
1 1/4 cup of sugar
2 pounds of cream cheese (4 - 8 oz)
2 large eggs, lightly beaten
1 tsp vanilla extract
1 cup (8 oz) sour cream
Method
Preheat oven to 450F. In a bowl, place graham cracker crumbs butter and 2 tablespoons sugar; blend well. Press mixture onto bottom and sides of greased 9 inch spring form pan. Chill in freezer while preparing filling. In mixer bowl, beat cream chesses and remaining sugar until smooth and light. Beat in eggs and vanilla just until blended. Stir in sour cream. Pour mixture into spring form pan and bake for 10 minutes. Reduce temperature to 200F and bake 45 minutes. Turn off oven; allow to cool with the door opened slightly for 3 hours. Remove sides from pan and chill.