NY Cheesecake made with love and lots of fat!

So I made a cheesecake for the first time without ricotta cheese and it didn't turn out that bad. My suggestion is to NOT use any low fat ingredients to replace the ones listed below in order to maintain consistency. If you must substitute....I wish you luck! I would suggest making the crust yourself as well because I think that you will have too much filling if you try to use a pre-made shell. Come on...it's not that hard!! In order to result in a creamy texture, you MUST make this ahead of time.

Ingredients for Crust:

1 1/2 c. graham cracker crumbs
1/4 c. sugar
4 tablespoons melted butter

Ingredients for Cake:

4 packages of cream cheese (8 oz each, softened)
1 1/2 c. sugar
3/4 cup milk or cream
4 eggs
1 tablespoon vanilla extract
1 c. sour cream
1/4 c. flour

Directions for crust:

Mix the three crust ingredients together until combined. You should have something that looks like wet crumbs. Press crumb mixture into the bottom of a spring form pan (a MUST). Use a measuring cup to condense crumbs and form corners along the bottom of the pan. Set aside.

Directions for cheesecake:

Preheat oven to 350 degrees. Using a hand mixer or kitchen aid, whip sugar into cream cheese. Slowly add milk and vanilla and combine. Add eggs one at a time. Then add the sour cream and flour. Mix for a minute until all ingredients are incorporated. Pour mixture into spring form pan making sure the top is smooth. Bake for about one hour until top is slightly golden. Cool on counter for about 2 hours and then transfer to refrigerator and cool completely (at least 4 hours but preferably overnight). Serve chilled with fresh fruit, compote, or all alone.

NOTES ON THIS DISH: Many recipes call to cool cake in oven but this started to overcook the cake and brown the top too much. We tried cooling on the counter and when we cut into it, it seemed like it was a souffle like consistency. However, after chilling it overnight, the desired creaminess was achieved!! If you like a crumbly crust, use less butter. If you like a firm crust use more butter!