Classic New York Cheesecake

• 1-1/2 qt. graham crumbs
• 1-1/4 qt. sugar, divided
• 1 cup unsalted butter, melted
• - Philadelphia Brick Cream Cheese, softened
• 3/4 cup flour
• 2 Tbsp. vanilla
• 1 qt. sour cream
• 16 each eggs

1. Mix graham crumbs, 1 cup (250 mL) of the sugar (or 1/4 cup 60 mL of the sugar for trial recipe) and butter; press 2 cups (500 mL) onto bottom of each of 4 (9-inch) springform pans (or onto bottom of 1 pan for trial recipe).
2. Refrigerate while preparing filling.
3. Beat cream cheese, remaining 1 qt.
4. (1 L) sugar (or remaining 1 cup 250 mL sugar for trial recipe), flour and vanilla in 12-qt.
5. (12-L) bowl of mixer fitted with paddle attachment (or in 6-qt.
6. 6-L bowl for trial recipe) until well blended, stopping occasionally to scrape bottom and side of bowl.
7. Blend in sour cream.
8. Add eggs, 1 at a time, mixing after each just until blended.
9. Pour 1-3/4 qt.
10. (1.75 L) batter over each crust.
11. Bake in 325 degrees F-standard oven 1 hour 10 min.
12. or until centres are almost set.
13. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims.
14. Refrigerate 4 hours.

graham crumbs, sugar, unsalted butter, cream cheese, flour, vanilla, sour cream, eggs

Taken from www.kraftrecipes.com/recipes/classic-new-york-cheesecake-127104.aspx (may not work)