1/3 cup unsalted butter, melted
2 cups graham cracker crumbs
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup all-purpose flour
1 cup sour cream
1 tsp vanilla
Preheat oven to 350F. Grease sides of a spring-form pan. In a large bowl, mix butter and graham cracker crumbs until well blended. Press into bottom of pan and freeze.
beat sugar and cream cheese on medium-high speed for 3 minutes until light and fluffy, blend in cream. Add eggs, one at a time, mixing well( 30 seconds) after each egg is added. Mix in sour cream, flour and vanilla until smooth. Pour the filling batter over the crust.
Bake for one hour in preheated oven. Turn oven off and let cake cool in oven for about 5 hours. Refrigerate for at least 5-7 hours before serving.
- Cherry sauce for topping ( or your favorite toppings)